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Spinach Rice Pilaf — Quick One‑Pot Side
Quick spinach rice pilaf—30 minutes, simple steps, vegetarian side that serves 3–4. Easy, fresh, and adaptable.
Why this recipe works
This spinach rice pilaf is a simple, one-pot side that combines toasted rice, aromatic onion and garlic, and bright lemon-parsley finish. It suits home cooks who want a fast, flexible vegetarian side for weeknights or meals with guests. The recipe scales easily and accepts additions like nuts, raisins or protein to turn it into a main.
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Key takeaways
Ready in 30 minutes with pantry basics
Fresh spinach folded in at the end keeps color and texture
Adaptable: nuts, fruit, or protein make it a main
Recipe guide
This spinach rice pilaf is a simple, one-pot side that combines toasted rice, aromatic onion and garlic, and bright lemon-parsley finish. It suits home cooks who want a fast, flexible vegetarian side for weeknights or meals with guests. The recipe scales easily and accepts additions like nuts, raisins or protein to turn it into a main.
A 30-minute, one-pot spinach rice pilaf that's ready to serve.
- Ready in 30 minutes with pantry basics
- Fresh spinach folded in at the end keeps color and texture
- Adaptable: nuts, fruit, or protein make it a main
Ingredients & Method
Rinse 1 cup long-grain rice under cold water until clear; drain. Heat 2 tbsp olive oil in a medium saucepan over medium heat. Sauté 1 small chopped onion until translucent (about 4 minutes). Add 2 minced garlic cloves and cook 30 seconds. Stir in rice and toast 1–2 minutes. Pour in 2 cups vegetable broth, add 1 tsp salt and 1/2 tsp black pepper, bring to a boil. Reduce heat to low, cover and simmer 15 minutes until rice is tender and liquid is absorbed. Remove from heat, stir in 8 oz baby spinach, cover and let sit 2–3 minutes until wilted. Fluff with a fork, stir in 1 tbsp lemon juice and 2 tbsp chopped parsley. Adjust seasoning and serve warm.
Time, Yield & Notes
Total time: 30 minutes (Prep 10 / Cook 20). Difficulty: Easy (2/5). Serves 3–4 as a side. Use a tight-fitting lid and low simmer to avoid sticking. If using a nonstick pan, reduce oil by 1 tsp.
Tips, Variations & Storage
Variations: Add 1/4 cup toasted pine nuts or 1/4 cup raisins for texture and sweetness. For extra flavor, cook rice in half broth/half white wine. To make it a main, stir in cooked chickpeas or shredded rotisserie chicken. Storage: Cool, refrigerate up to 4 days; reheat with a splash of broth. Frozen spinach: Add frozen spinach (thawed and drained) at the end and let sit covered until warmed through.
Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 8 oz baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
Instructions
- Rinse rice under cold water until water runs clear and drain well
- Heat olive oil in a medium saucepan over medium heat
- Add chopped onion and sauté until translucent, about 4 minutes
- Stir in minced garlic and cook 30 seconds until fragrant
- Add rice and toast, stirring, for 1–2 minutes
- Pour in vegetable broth, add salt and pepper, and bring to a boil
- Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes
- Stir in baby spinach, cover, and let sit 2–3 minutes until wilted
- Fluff rice with a fork and stir in lemon juice and chopped parsley
- Adjust seasoning to taste and serve warm
FAQs
How long does spinach rice pilaf keep?
Refrigerate in an airtight container up to 4 days; reheat on the stove with a splash of broth or in the microwave.
Can I use frozen spinach instead of fresh?
Yes—use about 6–8 oz thawed, well-drained frozen spinach. Stir it in at the end and let sit covered until heated through.
How many does this recipe serve and can I scale it?
This recipe serves 3–4 as a side. Double ingredients and use a larger pot for more servings.