spinach rice
Spinach rice is a nutritious and flavorful dish that combines cooked rice with fresh spinach and spices. This easy recipe is perfect as a side dish or a light main course.
Equipment
- 1 large skillet or wok
- 1 measuring cups
- 1 measuring spoons
- 1 pot for cooking rice
Ingredients
- 2 cups cooked rice Preferably long-grain or basmati rice.
- 4 cups fresh spinach Chopped.
- 1 medium onion Finely chopped.
- 2 cloves garlic Minced.
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ½ teaspoon salt Adjust to taste.
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- to taste optional chopped fresh herbs Such as parsley or cilantro for garnish.
Instructions
- If you haven't cooked the rice yet, rinse 1 cup of uncooked rice under cold water and cook it according to package instructions. Typically, this requires 1.5 cups of water for every cup of rice. Set aside after cooking.
- Heat the olive oil in a large skillet or wok over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds.
- Add the chopped onion to the skillet. Sauté for about 5 minutes until the onion is translucent and slightly golden.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the chopped spinach, turmeric powder, salt, and black pepper. Cook for about 3-4 minutes until the spinach wilts down and reduces in size.
- Stir in the cooked rice and lemon juice, mixing well to combine all the ingredients. Cook for another 2-3 minutes to heat everything through.
- Taste and adjust seasoning if necessary. Remove from heat.
- Serve hot, garnished with chopped fresh herbs if desired.
Notes
You can add cooked chicken or chickpeas for extra protein.
Feel free to adjust the spices according to your taste preferences.
Leftover spinach rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.