This little side dish, taken from The New York Times ages ago, isn’t just delicious — it’s also an easy way to sneak vegetables into your meal. Great for mothers to make for kids, or for reluctant vegetarians to make for themselves.

8 servings

2 cups loosely packed trimmed spinach, rinsed and dried
1/2 bunch parsley, stemmed, washed, and dried
1/2 bunch cilantro (coriander), stemmed, washed, and dried
1 tsp. salt
2 Tbsp. olive oil
2 cups long-grain rice, like American
1/2 cup pine nuts, toasted

Tear the spinach, parsley, and cilantro into rough bits and put in a food processor with salt and 1/2 cup water, then puree.

Heat the oil in a heavy saucepan over medium heat and add the rice. Stir to coat and cook 2 minutes. Stir in the pureed spinach mixture and 2 1/2 cups water. Heat to boiling, cover, and reduce heat to a simmer. Cook 14 minutes.

Turn off the heat and let rest 5 minutes. Fluff with a fork and serve topped with toasted pine nuts.