Things You'll Need:
- Spinach
- Green onions
- Cutting board
- Chef's knife
- Water
- Colander
- Paper towels
-
Step 1
Place your green onions and spinach in a colander.
-
Step 2
Rinse your green onions and spinach under cold water in your sink. Don't douse the vegetables, but give them enough of a rinsing that any residual dirt or debris washes away.
-
Step 3
Pat your green onions and spinach dry with your paper towels. You don't have to go crazy getting them perfectly dry, because when you add them to the rice any additional moisture will be soaked up by that rice.
-
Step 4
Clump your spinach on the cutting board so that it is in a loose ball. This will allow you to run your knife though it much quicker.
-
Step 5
Chop your spinach into bite-sized pieces. Remember that they are going to be a compliment to the rice, so they should be small enough that they don't overtake the dish, but large enough to be present.
-
Step 6
Remove the ends of your green onions with your chef's knife. This is the very tip that has the root on it. Toss the ends and continue chopping the green onions a little bit at a time so you have small pieces that again compliment the rice but don't overtake the dish.
-
Step 7
Combine your spinach and onions and then set them aside. After your rice has been cooked and drained, you will stir the spinach and onions in at the last minute. You will then be ready to serve the rice with your main dish of salmon.
