Spinach Rice

This simple side is inspired by the flavors of Mediterranean cuisine. To make the recipe quick, our spinach rice uses instant rice, but you can use regular long grain rice instead. Just prepare by soaking the grains overnight. This not only helps it to cook faster, but also to remove some of the excess starch so the rice stays light and fluffy.

Pair rice side dishes like this one with Greek sheet-pan chicken, baked fish or grilled kabobs.

Ingredients

• Olive oil: Look for a good extra virgin olive oil to keep in your pantry.
• Onion: I would use white or yellow onion for this recipe. You can finely chop the onion for a subtle texture or cut it into slices to have it stand out.
• Parsley: This recipe for spinach rice calls for dried parsley, but if you love the bright, grassy flavor that fresh parsley provides, use that instead.
• Pepper: Freshly cracked pepper is astringent and strong in both aroma and flavor. Use black pepper or explore different types of peppercorns.
• Instant rice: We suggest using instant rice because it’s been parboiled, so it cooks up in a fraction of the time. That said, any long grain rice will do.
• Spinach: Baby spinach is the most tender, so it will wilt down easily. If you’re not buying prewashed spinach, make sure to wash and dry it thoroughly before using it.

Directions

Step 1: Saute the onion

In a saucepan, heat the oil over medium-high heat. Saute the onion until tender, then stir in the water, parsley, salt and pepper.

Editor’s Tip: If you’re using fresh parsley, wait to add it until the end.

Step 2: Cook the rice and spinach

Bring the mixture to a boil and stir in the rice. Fold in the spinach, then cover the pan and remove from the heat.

Step 3: Steam

Let the rice rest for 7 to 10 minutes so the steam has a chance to wilt the spinach and fluff up the rice. Uncover, stir to combine and serve.

Spinach Rice Variations

• Add another green: While spinach is pretty mild, you can wilt in other greens for more flavor and texture. For example, arugula, finely chopped kale or mustard greens.
• Try different herbs: Toss in fresh basil at the end or sautee fresh oregano or sage along with the onion. There are plenty of herbs that pair wonderfully with Mediterranean recipes, so feel free to explore and get creative.

How to Store Spinach Rice

To store any leftovers, allow the rice to cool, then transfer it to an airtight container. Keep spinach rice in the fridge for up to four days. Once you’re ready to eat, reheat the spinach rice on the stovetop over medium-low heat.

Can I freeze spinach rice?

To freeze rice, transfer it to zip-top freezer bags and store in the freezer for up to four months. To thaw, place the rice in the fridge overnight.

Spinach Rice Tips

What is the secret to good rice?

Apart from soaking the rice beforehand (make sure to drain the liquid and start anew before boiling it!), be precise about how much water you add to the pot.

How do you make rice more interesting?

You don’t need much to bring rice to life—a simple mix of herbs, sauteed onion and garlic and a squeeze of lemon will do. To this end, our recipe for rice pilaf is a wonderful example of how to make this grain shine.

What is the 5-5-5 rule for rice?

This is a rule of thumb some people like to use for the heat settings as they cook rice. First, you boil the rice for five minutes, then cook it over medium heat for another five and finally, take it off the heat and allow it to steam for five more minutes. Some people use a 10-5-5 rule instead, where they boil the rice for 10 minutes. This will depend on several factors like the thickness of your pot and what type of rice you’re cooking. For this spinach rice, though, you’ll skip the 5-5-5 rule.