The Best Baby Spinach Recipe
This is my favorite winter-lunch recipe with baby spinach and rice. It's delicious and very nutritious too! Easy to make spinach recipe, budget-friendly, 100% vegan, and healthy. This comforting, hearty plant-based dish is rich in iron, fiber, and lots of micronutrients. Your home will smell delicious!
Ingredients
- 500 grams fresh baby spinach It's best to use organic baby spinach from farmer's market but you can use regular spinach or frozen as well. Rinse it thoroughly with cold water.
- 2 pieces organic fresh leeks Rinse it well and slice it into rings
- ½ cup white rice Rinsed and drained
- 2 cup water I use 4:1 ratio when I cook white rice, but feel free to add more or less water depending on the type of rice you use
- 40 ml olive oil or any vegetable oil Extra virgin oil
- Spices of choice salt, ground cumin, black pepper, turmeric and dry garlic per taste
Instructions
- With fresh, cold water rinse spinach, leek and rice well. Especially the spinach, make sure it's very clean.
- On a wooden board chop up baby spinach leaves (you can leave it whole as well) and slice 2 pieces of leeks into rings.
- In a wide frying pan add 40 ml olive (or any vegetable) oil, spinach, leek and cook it over medium to high temperature. The volume of spinach will be overwhelming at first but after cooking it for 3-5 minutes it'll wilt and the water will evaporate quickly. As soon as the water is starting to evaporate, add the rice, and with a wooden spoon stir it up gently. The rice will start to stick on the pan, so add 1 cup water and let it cook for 1-2 minutes.
- Season with salt, ground cumin, turmeric, black pepper, and dry garlic per taste. Transfer the mixture to a casserole, add the rest of the water and put it in a pre-heat oven at 250o C for about 30 minutes (or until the water evaporates, it depends on your stove).
- Serve it warm with dairy-free yogurt and 1-2 fresh cloves of garlic. The combination is amazing! Enjoy this nutritious spinach rice recipe.
Notes
For cooking the rice I use a 4:1 ratio, but feel free to adjust the amount of water, to add more or less depending on the type of rice you use. If you prefer it softer, add plus ½ or 1 full cup. But if you use brown rice, for example, you should add more water because it cooks longer.
Nutrition
Calories: 266kcal
Tried this recipe?Let us know how it was!