❈ Spinach and Rice ❈

❈ Spinach and Rice ❈
AuthorArtem OlivaCategoryDifficultyIntermediate

This healthy and delicious comfort food dish features soft and creamy spinach cooked with rice, seasoned with herbs, and finished with a squeeze of lemon.

35 Minutes

 1 lb Fresh Spinach, Rinsed and Torn into Large Pieces
 2 tbsp Fresh Lemon Juice plus Juice of 1⁄2 Lemon, for Serving
 1 Medium Red Onion, Chopped
 1 tsp Dried Mint
 2 tbsp Chopped Fresh Dill
  cup UnCooked Medium-Grain Rice
  cup Hot Water
 ½ tsp Fine Sea Salt
 ¼ tsp Freshly Ground Black Pepper

1

Add 1½ teaspoons of olive oil to a deep pan over medium heat. When the oils starts to shimmer, add the spinach and 2 tablespoons lemon juice. Using tongs, toss the spinach until it’s wilted and develops a bright green color, about 2–3 minutes, then transfer to a colander and set aside to drain.

2

In a separate large pot placed over medium heat, combine the onions with 2 tablespoons of the olive oil. Sauté until the onions are soft, about 3 minutes.

3

Add the cooked spinach, mint, dill, and rice to the pot and then stir to coat the spinach and rice in the olive oil. Continue sautéing for 1 minute, then add the hot water, sea salt, and black pepper. Stir, then increase the heat slightly and bring the mixture to a boil.

4

Once the mixture comes to a boil, reduce the heat to low and simmer for 20 minutes or until the rice is soft, adding more warm water as needed if the rice becomes too dry.

5

Serve warm or at room temperature with a squeeze of lemon juice and 1½ teaspoons of the olive oil drizzled over each serving. Store covered in the refrigerator for up to 3 days.

Nutrition Facts

Amount Per Serving
Calories 431
% Daily Value *
Total Fat 25g39%
Saturated Fat 4g20%
Total Carbohydrate 42g15%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

 1 lb Fresh Spinach, Rinsed and Torn into Large Pieces
 2 tbsp Fresh Lemon Juice plus Juice of 1⁄2 Lemon, for Serving
 1 Medium Red Onion, Chopped
 1 tsp Dried Mint
 2 tbsp Chopped Fresh Dill
  cup UnCooked Medium-Grain Rice
  cup Hot Water
 ½ tsp Fine Sea Salt
 ¼ tsp Freshly Ground Black Pepper

Directions

1

Add 1½ teaspoons of olive oil to a deep pan over medium heat. When the oils starts to shimmer, add the spinach and 2 tablespoons lemon juice. Using tongs, toss the spinach until it’s wilted and develops a bright green color, about 2–3 minutes, then transfer to a colander and set aside to drain.

2

In a separate large pot placed over medium heat, combine the onions with 2 tablespoons of the olive oil. Sauté until the onions are soft, about 3 minutes.

3

Add the cooked spinach, mint, dill, and rice to the pot and then stir to coat the spinach and rice in the olive oil. Continue sautéing for 1 minute, then add the hot water, sea salt, and black pepper. Stir, then increase the heat slightly and bring the mixture to a boil.

4

Once the mixture comes to a boil, reduce the heat to low and simmer for 20 minutes or until the rice is soft, adding more warm water as needed if the rice becomes too dry.

5

Serve warm or at room temperature with a squeeze of lemon juice and 1½ teaspoons of the olive oil drizzled over each serving. Store covered in the refrigerator for up to 3 days.

❈ Spinach and Rice ❈