• 2 cups trimmed, loosely packed spinach , rinsed and dried, or 5 ounces (1/2 package) frozen cut-leaf spinach , thawed
• 1/2 bunch fresh flat-leaf parsley (about 1 cup), stemmed, washed, and dried
• 1/2 bunch fresh cilantro (about 1 cup), stemmed, washed, and dried
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 2 cups basmati rice
• 1/4 cup toasted pine nuts , for garnish

 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.