Spinach Lemon Rice
Brighten up your mealtime with this vibrant and zesty Spinach Lemon Rice! This easy-to-make recipe features fluffy basmati rice infused with fresh spinach, tangy lemon juice, and a touch of turmeric for a gorgeous golden hue. Aromatic garlic and a hint of green chili (optional) add depth, while a sprinkle of lemon zest and chopped cilantro bring a burst of freshness to every bite. Ready in just 30 minutes, this gluten-free, vegetarian dish is perfect as a side or a light main course. Whether you’re looking for a healthy weeknight dinner or a crowd-pleasing addition to your table, Spinach Lemon Rice is a simple, flavorful delight that’s sure to impress!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 3 cups Fresh spinach
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 piece Green chili (optional), finely chopped
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Lemon zest
Instructions
Rinse 1 cup of basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 12-15 minutes or until the rice is cooked and the water is absorbed. Set aside to cool slightly.
While the rice is cooking, wash the spinach thoroughly and chop it into bite-sized pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and, if using, the chopped green chili. Sauté for about 30 seconds, or until fragrant.
Stir in 0.5 teaspoons of turmeric powder and sauté for another 30 seconds.
Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach wilts and is tender.
Reduce the heat to low and gently fold in the cooked rice. Mix well to combine with the spinach mixture.
Add 2 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1 teaspoon of salt, and 0.25 teaspoons of black pepper. Stir thoroughly to ensure evenly distributed flavors.
Cook for another 2-3 minutes over low heat to let the flavors meld together.
Turn off the heat and garnish the rice with 2 tablespoons of freshly chopped cilantro.
Serve warm as a side dish or a light main meal. Enjoy your zesty Spinach Lemon Rice!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.8 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 232 mg | 5% | |
*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.
