Savory Spinach Rice
Elevate your mealtime with the irresistible flavors of Savory Spinach Rice, a wholesome dish that combines fluffy basmati rice with vibrant spinach and a medley of aromatic spices. Perfectly seasoned with cumin seeds, turmeric, and coriander, this recipe infuses every bite with warmth and depth, while fresh lemon juice adds a refreshing tang. Fragrant garlic and onion pair beautifully with the earthiness of the spinach, creating a dish that's as nutritious as it is delicious. Ready in just 30 minutes, this vegetarian recipe makes an ideal side dish or light main course, and it’s easily customizable with the optional garnish of fresh cilantro. Discover how easy it is to prepare this wholesome and flavor-packed dish that’s bound to impress at any mealtime!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 3 cups Fresh spinach
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Ground coriander
- 1 teaspoon (adjust to taste) Salt
- 0.25 teaspoons Black pepper
- 1 cube (optional) Vegetable broth
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped (optional garnish) Fresh cilantro
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
In a medium saucepan, heat olive oil over medium heat.
Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute.
Add the ground turmeric, ground coriander, salt, and black pepper. Stir well to coat the onions and garlic with the spices.
Add the rinsed rice to the pan and stir gently to combine with the spices and aromatics.
Pour in the 2 cups of water. If using a vegetable broth cube, crumble it into the water and mix.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and let the rice cook undisturbed for 10-12 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, rinse and roughly chop the fresh spinach.
Once the rice is cooked, remove the lid and gently fluff it with a fork.
Fold the chopped spinach into the hot rice, allowing the residual heat to wilt the spinach gently.
Stir in the lemon juice for a fresh, tangy flavor.
Taste and adjust seasonings as needed. Add more salt or pepper, if desired.
Garnish with freshly chopped cilantro before serving, if using.
Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 508 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
