In a blender, puree spinach, parsley, cilantro, salt, and 3/4 cup water until smooth.
Heat oil in a heavy saucepan over medium heat; add rice and cook 2 minutes, stirring constantly, until coated and lightly toasted (rice will smell fragrant).
Stir in spinach mixture and 2 1/2 cups water and bring to a boil; reduce heat to low, cover, and simmer 16 to 18 minutes, or until most of liquid has been absorbed, stirring once or twice
Remove from heat. Let rest 5 minutes. Fluff with a fork and serve topped with toasted pine nuts.
From the March 2007 issue of O, The Oprah Magazine
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