Spinach Rice Pilaf Recipe

Rice with Spinach

Ingredients

• 1 cup whole grain brown rice
• 1 chicken or vegetable bouillon cube (or equivalent bouillon)
• 2 1/2 cups water
• 2 tsp butter
• 10 oz frozen spinach, thawed (squeeze out excess water)
• 2 cloves garlic, minced
• 2 tsp olive oil
• Salt, to taste
• Freshly grated cheese (Pecorino Romano or Parmesan), optional

Instructions

1. In a small, heavy-bottomed pot, melt the butter over medium heat. Add the brown rice and sauté for about 1 minute, stirring to coat the grains and bring out their nutty flavor.
2. Add the water and the bouillon cube. Increase heat to high and bring the mixture to a boil.
3. Once boiling, reduce the heat to low, cover the pot, and simmer for about 45 minutes or until the rice has absorbed all the liquid and is tender. Remove from heat and keep covered for a few minutes to finish steaming.
4. While the rice cooks, heat the olive oil in a sauté pan over medium heat. Add the minced garlic and sauté until it turns golden and fragrant—about 30 to 60 seconds. Avoid burning the garlic.
5. Add the thawed spinach to the pan with a pinch of salt. Cook, stirring, for about 4 minutes until the spinach is heated through and any excess moisture has reduced. If the spinach still has a lot of water, squeeze it gently before adding to the pan.
6. Fluff the cooked rice with a fork, then gently fold in the sautéed spinach until evenly combined. Taste and adjust seasoning with salt as needed.
7. Serve warm, topping each portion with freshly grated cheese if desired. The cheese adds a savory, salty finish that complements the spinach and rice.

Notes & Tips

• Makes about 4 to 4 1/2 cups total. Each serving is approximately one generous cup.
• If using fresh spinach, wilt it quickly in the sauté pan with a splash of water or olive oil; you will need several large handfuls to match 10 oz frozen spinach once cooked down.
• To reduce sodium, use a low-sodium bouillon or adjust the amount of salt and omit the bouillon cube.
• For extra flavor, stir in a squeeze of lemon juice or a pinch of crushed red pepper when tossing rice and spinach together.
• Leftovers keep well in the refrigerator for 3–4 days. Reheat gently on the stove with a splash of water or olive oil to restore moisture.

Variations

This base recipe is versatile. Add sautéed mushrooms, roasted red peppers, toasted pine nuts, or cooked white beans for extra texture and protein. Swap butter for a drizzle of olive oil for a dairy-free version, or substitute the brown rice with quinoa or farro for a different grain profile.

Nutrition Summary

Per serving (approximate): 172.6 kcal, 32.3 g carbohydrates, 4.1 g protein, 2.9 g fat, 1.8 g fiber. Values are estimates and will vary depending on specific ingredients used.