Sun Dried Tomato Spinach Rice Pilaf
Elevate your side dish game with this vibrant Sun-Dried Tomato Spinach Rice Pilaf—an irresistible blend of tender long-grain white rice, sweet and tangy sun-dried tomatoes, and nutrient-packed baby spinach. Infused with the richness of olive oil and butter, aromatic garlic, and a squeeze of fresh lemon juice, this pilaf is as flavorful as it is simple to prepare. With just one pot and 35 minutes from start to finish, it’s a perfect option for weeknight dinners or as a light vegetarian main course. For a luxurious finish, sprinkle grated parmesan cheese on top to add a savory touch. This restaurant-worthy dish pairs beautifully with grilled proteins or can stand on its own for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 0.333 cup sun-dried tomatoes, sliced
- 2 cups baby spinach, roughly chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice, freshly squeezed
- 0.25 cup parmesan cheese, grated (optional)
Instructions
Heat olive oil and butter in a medium-sized saucepan over medium heat.
Once the butter is melted, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the long-grain white rice to the saucepan, stirring constantly, and toast the rice for 2 minutes to enhance its flavor.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
While the rice is cooking, rehydrate the sun-dried tomatoes by soaking them in warm water for 5 minutes if needed. Drain and slice them into strips.
Once the rice is cooked, remove the saucepan from the heat and fluff the rice with a fork.
Gently fold in the sun-dried tomato slices and chopped baby spinach. Cover the pan again and let the spinach wilt for 3-5 minutes.
Season the pilaf with salt, black pepper, and lemon juice. Stir to combine.
Optional: Sprinkle the grated parmesan cheese over the top before serving for an extra layer of flavor.
Serve warm as a side dish or enjoy it as a light vegetarian meal.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 28.2 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1629 mg | 35% | |
*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.
