Walnut Rice Florentine
Elevate weeknight dining with this wholesome and flavorful Walnut Rice Florentine recipe, a perfect fusion of nutty richness and vibrant greens. This dish features tender white or brown rice simmered in water or savory vegetable stock, then tossed with sautéed spinach, aromatic shallots, and garlic for a burst of fresh, earthy flavors. Toasted walnuts add a satisfying crunch, while a hint of grated nutmeg and freshly ground black pepper brings a subtle warmth to the dish. For an optional touch of indulgence, sprinkle grated Parmesan cheese for a creamy, salty finish. Ready in just 35 minutes, this versatile recipe is ideal as a hearty side dish or a light, nourishing main course. Perfect keywords: walnut rice florentine, spinach and rice recipe, easy side dish recipe, vegetarian rice dish.
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Recipe Information
Ingredients
- 1 cup white or brown rice
- 2 cups water or vegetable stock
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic cloves, minced
- 4 cups fresh spinach, chopped
- 0.5 cup walnuts, toasted and chopped
- 1 pinch nutmeg, grated
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Rinse the rice under cold running water until the water runs clear. Drain well.
In a medium saucepan, combine the rice, water or vegetable stock, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and cook for 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the chopped shallot and cook for 2-3 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped spinach to the skillet. Sauté for 2-3 minutes or until the spinach is wilted and most of the liquid has evaporated.
Stir in the cooked rice, toasted walnuts, grated nutmeg, and black pepper. Mix well and cook for an additional 2 minutes to combine flavors.
If desired, sprinkle with Parmesan cheese and stir to melt slightly.
Serve warm as a side dish or a light main course.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 5179 mg | 225% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 7.8 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 994 mg | 76% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2218 mg | 47% | |
*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.
