Spinach and Lemon Rice Pilaf
Brighten up your table with this Spinach and Lemon Rice Pilaf, a vibrant side dish that combines tender long-grain white rice, zesty lemon, and nutrient-packed baby spinach for a fresh and flavorful bite. This Mediterranean-inspired pilaf starts with fragrant sautéed onions and garlic, cooked to perfection in a blend of olive oil and butter, before being simmered in a rich vegetable broth. A finishing touch of lemon zest and juice infuses every grain with a refreshing tanginess, while wilted spinach adds a pop of color and wholesome greens. Perfect for pairing with grilled chicken, fish, or as a standalone vegetarian delight, this one-pot wonder is ready in just 35 minutes and makes for a crowd-pleasing addition to any meal.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 3 cups baby spinach, roughly chopped
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil and unsalted butter in a medium-sized pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the long-grain white rice to the pot and stir well, allowing the rice to toast slightly for about 1-2 minutes.
Pour in the vegetable broth, then add the lemon zest and lemon juice. Stir to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot with a tight-fitting lid and cook for 15 minutes, or until the rice is tender and has absorbed the liquid.
Turn off the heat and let the rice sit, covered, for 5 minutes to finish steaming.
Gently fluff the rice with a fork and stir in the roughly chopped baby spinach. The heat from the rice will wilt the spinach.
Season the pilaf with salt and ground black pepper to taste.
Transfer the pilaf to a serving dish, garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 545 mg | 24% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 422 mg | 9% | |
*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.
