Spinach Rice

When I was a child, one of my favorite cartoons was Popeye the Sailor Man. He was really strong and that was because he ate lots of Spinach. My sister, brother and I were always amazed to watch his muscles bulge out and expand as soon as he squeezed that open can of spinach into his mouth.
We wanted to be strong too. My brother kept begging my mother to buy some cans of spinach for us to eat. She tried telling him that he probably wouldn't enjoy it, but he insisted that he would. We all did. We promised absolutely that we would eat it.
I think that the hardest thing we ever had to do was to eat that can of spinach when my mother bought it and heated it up for us. Never again. The most horrible, slimy, grossest, disgusting tasting thing on the planet. It would be many, many years before I touched spinach again!

There is nothing redeemable when it comes to canned spinach. Fresh spinach, however, served raw in a salad, or gently sauteed in butter with some garlic, is a thing of delicious beauty. I am not sure where the turning point came for me. But I do love spinach now, and it is something I try to eat often. Its filled with loads of goodness and plenty of iron.
When I saw this recipe for Spinach Rice on a blog called Eat Something Vegan, I knew it was something I wanted to make. I picked up the fresh spinach, dill, and lemon yesterday so that I could make it today.

This is a fabulously tasty side dish! Filled with loads of flavors and textures! The fresh lemon, herbs, and garlic take this delicious dish to the next level. You can enjoy it as a fabulous Vegan side, or (using regular butter) a vegetarian side. I cannot think of anything that would not go with this tasty dish.
I did take the liberty of cutting the recipe in half. It was really delicious. Leftovers will keep in the refrigerator for up to three days. You can warm up any leftovers in the microwave or on the stove top, adding a big of veggie stock to loosen it up a bit.
I really hope you will be tempted to give it a go. I can promise you that you won't be sorry! Not in the least! It might even make your muscles bulge!

WHAT YOU NEED TO MAKE SPINACH RICE
Very simple, fresh and healthy ingredients.

1 1/2 TBS light olive oil or avocado oil
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
2 TBS minced fresh dill
2 TBS minced fresh chives
1/2 pound (8 ounces/227g) fresh baby spinach, washed and dried
1/2 cup (4 ounces/105g) basmati rice, uncooked
1 cup (240ml) vegetable broth
salt and black pepper to taste

To finish:

2 TBS butter or plant butter
1 TBS chopped fresh dill
1/2 tsp fresh lemon zest
1 TBS fresh lemon juice
freshly ground black pepper

I am lucky in that I have fresh chives growing in my back garden. Don't be tempted to use dried herbs for this recipe. This is a recipe where the fresh herbs really shine!
I used fresh organic baby spinach. When I worked at the Manor, my boss always made me remove all of the stems from spinach. That was quite a tedious chore. You can of course do the same if you wish, but the stems don't bother me and I just leave them in.
I use Better than Bullion vegetable broth concentrate, reconstituted. It has a nice flavor. If your stock is really salty however, you may not need to add any more salt.
I like to use fresh lemon juice and zest.
I have not tried this recipe with any other kind of rice so have no recommendations as to what other types of rice you could use.

HOW TO MAKE SPINACH RICE
This may look like a long list of ingredients, and perhaps it is, but don't let that put you off! If you have all of your ingredients prepped and ready to go before you start, it is really a very simple dish to make! It is packed with flavor!

Heat the oil in a medium/large saucepan over medium high heat. Once hot, add the onion. Cook, stirring frequently, until the onion has softened and begun to brown.Stir in the garlic, first amount of dill and the chives. Cook for another minute or two.

Start adding the spinach a handful at a time. Once it wilts add more, until all of the spinach has been added and is wilted.

Stir in the rice and vegetable broth. Season as needed. Bring to the boil and then reduce to a simmer. Simmer, covered, on medium low for 15 minutes. Turn off burner.

Uncover, dot with the butter. Recover and leave to sit on the heat of the burner for a further 5 minutes. This will allow the butter to melt and make sure the rice has totally cooked.

Pile into a heated serving bowl, top with the finishing ingredients and serve immediately, forking the garnishes through the rice just before plating up.

Cooked spinach might not always be really visually appealing but I hope that fact won't put you off from trying this really delicious side dish. The flavors of it really pop and blend well together.
Optionally you can sprinkle a bit of vegan feta cheese on top, or real feta cheese if you are not a Vegan. This gives it almost a Greek flavor. Thank Spanakopita! Opa! (As they say in Greece!)

Here are some other rice dishes that you might also be interested in cooking for your family. I promise you they are all delicious!
EASY SPANISH RICE - A deliciously retro recipe from the 1950's-60's. Nicely spiced and filled with flavor with plenty of tomato, garlic, peas, salsa, jalapeno (for those who dare), chili powder, etc. This is a lovely dish that is not only colorful and delicious, but is also very simple to make. It also uses things that most of us have in our kitchen at all times!
PINEAPPLE FRIED RICE - Deliciously Vegan I could eat a whole plate of this tasty rice dish and nothing else! Gluten free and diabetic friendly it is loaded with plenty of vegetables, and bits of sweet pineapple. Garnish with toasted cashew nuts for a real treat!
Yield: 2Author: Marie Rayner

Prep time: 5 MinCook time: 25 MinTotal time: 30 MinThis beautiful rice dish is filled with color and flavor. With plenty of fresh spinach, herbs, lemon, onion and garlic, this is healthy, tasty and a great addition to any meal. Depending on the ingredients you use it is also Vegan and gluten free!

Ingredients

1 1/2 TBS light olive oil or avocado oil
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
2 TBS minced fresh dill
2 TBS minced fresh chives
1/2 pound (8 ounces/227g) fresh baby spinach, washed and dried
1/2 cup (4 ounces/105g) basmati rice, uncooked
1 cup (240ml) vegetable broth
salt and black pepper to taste

To finish:

2 TBS butter or plant butter
1 TBS chopped fresh dill
1/2 tsp fresh lemon zest
1 TBS fresh lemon juice
freshly ground black pepper

Instructions

Heat the oil in a medium/large saucepan over medium high heat. Once hot, add the onion. Cook, stirring frequently, until the onion has softened and begun to brown.
Stir in the garlic, first amount of dill and the chives. Cook for another minute or two.
Start adding the spinach a handful at a time. Once it wilts add more, until all of the spinach has been added and is wilted.
Stir in the rice and vegetable broth. Season as needed. Bring to the boil and then reduce to a simmer. Simmer, covered, on medium low for 15 minutes. Turn off burner.
Uncover, dot with the butter. Recover and leave to sit on the heat of the burner for a further 5 minutes. This will allow the butter to melt and make sure the rice has totally cooked.
Pile into a heated serving bowl, top with the finishing ingredients and serve immediately, forking the garnishes through the rice just before plating up.

Did you make this recipe?

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