Spinach Rice
Elevate your weeknight dinner with this flavorful and nutrient-packed Spinach Rice recipe! Perfect as a standalone dish or a side, this vibrant blend combines fragrant basmati rice with tender, sautéed spinach infused with aromatic spices like cumin, turmeric, and coriander. Finished with a splash of zesty lemon juice and fresh cilantro, this one-pot recipe boasts balanced flavors that are both comforting and refreshing. With a quick prep and cook time, Spinach Rice is ideal for busy days, offering a wholesome and delicious option that is naturally vegetarian, gluten-free, and loaded with protein-rich greens. Serve it warm and let the colorful presentation steal the spotlight at your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup basmati rice
- 4 cups fresh spinach leaves
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 cup vegetable broth
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 15 minutes. Drain and set aside.
Heat olive oil in a large skillet or saucepan over medium heat.
Add the cumin seeds and fry them for about 30 seconds until they are fragrant.
Add the chopped onions and sauté until they become translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1 minute.
Add the coriander powder and turmeric powder, stirring well to combine with the onion mixture.
Add the fresh spinach leaves to the skillet, stirring occasionally until they wilt completely, about 3 minutes.
Mix in the drained rice, stirring to coat it with the spinach mixture.
Pour in the vegetable broth and water, then season with salt and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is fully cooked and has absorbed the liquid.
Remove the skillet from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, then stir in the chopped cilantro and lemon juice.
Serve the spinach rice warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 9.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1370 mg | 29% | |
*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.
