Spinach Pilaf Recipe

Name: Spinach Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 medium onion, or the white part of 3 leeks, finely chopped; 1 cup rice, preferably Arborio or other short grain rice; 1 cup chopped tomatoes with their juices (about 2 medium-size tomatoes); 3 pounds fresh spinach, well rinsed, trimmed, and torn into large pieces; 1/2 to 3/4 cup water; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh mint leaves; 2 tablespoons chopped fresh flat-leaf parsley leaves; 1 teaspoon finely chopped lemon zest; 3 tablespoons fresh lemon juice; Pinch of ground nutmeg, preferably freshly grated; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

3 tablespoons olive oil
1 medium onion, or the white part of 3 leeks, finely chopped
1 cup rice, preferably Arborio or other short grain rice
1 cup chopped tomatoes with their juices (about 2 medium-size tomatoes)
3 pounds fresh spinach, well rinsed, trimmed, and torn into large pieces
1/2 to 3/4 cup water
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon finely chopped lemon zest
3 tablespoons fresh lemon juice
Pinch of ground nutmeg, preferably freshly grated
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1
Heat the oil in a large skillet over medium heat.
2
Add the onion and rice and stir until both are translucent, about 7 minutes.
3
Stir in the tomatoes, spinach, and 1/2 cup water.
4
Cover, reduce the heat, and cook until the rice is soft and the liquid has been absorbed, about 12 minutes.
5
Add more water if the liquid is absorbed before the rice is cooked.
6
Stir in the remaining ingredients and remove from the heat.
7
Fluff with a fork and serve.
8
VARIATION:
9
Rice Pilaf with Shrimp, Squid, or Snails: To make a seafood or snail pilaf, instead of the spinach use 1 cup raw small shrimp, 1 cup cleaned squid cut into rings, or 2 cups canned snails.
10
Cook the rice as described, stirring in the tomatoes and water as described in Step Stir in the shrimp during the last 3 minutes, or the squid during the last 5 minutes of cooking time.
11
If using snails, add them to the skillet with the onion and rice.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 medium onion, or the white part of 3 leeks, finely chopped, 1 cup rice, preferably Arborio or other short grain rice, 1 cup chopped tomatoes with their juices (about 2 medium-size tomatoes), and more.

Yes, Spinach Pilaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Pilaf

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