Spinach Rice
Spinach and rice come together in olive oil and garlic, finished with garlic yogurt for contrast. It’s one of those quiet dishes that feels light, cozy, and surprisingly satisfying.
Servings: 2
Ingredients:
- 1 lb fresh spinach, washed, roughly chopped
- ⅓ cup rice, rinsed
- 2 tbsp olive oil
- 1 onion, small, peeled, whole
- 2 garlic cloves, minced
- 3 tbsp tomato sauce
- 1 cup water
- Salt, to taste
Serve with
- Garlic yogurt, or plain yogurt
Method:
Start Cooking- Heat olive oil in a medium pot over medium heat. Add garlic and sauté briefly until fragrant.
- Stir in tomato sauce and cook for 1–2 minutes.
- Add spinach in batches. It will look fluffy at first. Gently stir and mix as it softens and reduces in volume.
- Once the spinach softens and becomes manageable, stir in rice, water, and salt. Mix well.
- Place the whole onion in the center of the pot. Cover and simmer on low heat for about 10 minutes. Remove and discard the onion.
- Continue cooking, covered, for another 5–8 minutes, until the rice is tender and the liquid is absorbed.
- Let rest, covered, for 5 minutes before serving.
- Serve warm with garlic yogurt or plain yogurt. Bon appétit.
Kitchen Tools:
Notes:
From the kitchen
- Placing the onion whole in the middle of the pot gently flavors the dish without overpowering it. Removing it later keeps the texture clean and the sauce light.
If you prefer, you can finely dice the onion and leave it in the dish instead of removing it. - Feel free to adjust the rice to your preference or diet.
- Any neutral oil you have on hand works well here.
- You can use either bunch spinach or prewashed baby spinach here. Baby spinach is a great shortcut and saves time, since washing bunch spinach thoroughly takes a bit of care.
- Add crushed red pepper for heat.
- Swap rice for bulgur for a nuttier texture.
- Swap water for broth if you’d like a deeper flavor.
- Serve warm with garlic yogurt or plain yogurt, or enjoy it on its own for a lighter meal.
- Pair with crusty bread or a simple cucumber salad, or serve alongside grilled vegetables or meats.
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Nutrition:
Calories: 268 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Sodium: 117 mg | Potassium: 195 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 99 IU | Vitamin C: 7 mg | Calcium: 34 mg | Iron: 1 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Spinach
WHY WE LOVE IT
It’s packed with vitamins. Raw or cooked, spinach works either way for us.
A LITTLE STORY
Popeye’s popularity helped increase spinach consumption in the U.S. by 33% in the 1930s.
DID YOU KNOW?
Naturally high in vitamins K, A, and C, plus iron and magnesium, spinach also contains lutein and zeaxanthin, which support vision health.
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