Name: Spinach Rice with Lemon and Dill
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Tablespoon extra virgin olive oil; ½ cup onion (diced small); 2 cloves garlic (minced); 5 ounces baby spinach; 1½ cups long-grain white rice (rinsed and drained); 2¼ cups water; ¼ cup fresh dill (chopped); 1 Tablespoon lemon zest; 2 Tablespoons lemon juice; salt and pepper (to taste)

Mediterranean Spinach Rice is full of vibrant flavors from onion, garlic, lemon, and dill. This delicious side dish is easy to make on the stove in 30 minutes.

Ingredient info: gluten-free, nut-free, soy-free, vegan

Bowl of spinach rice garnished with a slice of lemon.

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While there's nothing wrong with serving plain rice, it's simple to turn it into a special side dish with only a few extra ingredients.

Using a similar cooking method as Greek yellow rice and chickpea pilaf, Spinach Rice has the perfect texture and a mouthwatering taste.

If you like the flavors of fresh herbs and citrus, you're sure to enjoy this rice recipe.

Jump to:

Why you'll love this recipe
Ingredients
Variations
Instructions
Amy's tip
Serving suggestions
Storing and freezing
More vegan rice recipes
📋 Recipe
💬 Comments

Why you'll love this recipe

It's loaded with fresh flavors and only requires 7 ingredients (plus salt and pepper).
It's ready to eat in 30 minutes.
You can serve it with a variety of your favorite dishes.

Ingredients

Container of baby spinach, a lemon, an onion, a head of garlic, a bunch of dill, a bag of rice, a bottle of olive oil, and salt and pepper grinders.

Baby spinach: While I used packaged baby spinach leaves, a bunch of fresh spinach, roughly chopped, can be used instead. I don't recommend using frozen spinach for this recipe.

Long-grain white rice: I used Jasmine.

Fresh lemon: Both the zest and juice brighten the Spinach Rice. Be sure to zest the lemon before squeezing out the juice.

Variations

Make it with long-grain brown rice by adding about ½ cup extra water and allowing extra time for the rice to cook
Prepare it with vegetable broth instead of water
Add more veggies like sliced mushrooms or diced red bell pepper
Use your favorite fresh herbs like cilantro, parsley, or mint
Top it with toasted pine nuts, sliced olives, or vegan feta cheese

Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.

Instructions

Six steps for making this recipe: sauteing onion, sauteing garlic and spinach with the onion, sauteing the rice with the vegetables, bringing the water to a simmer, steaming the cooked rice by placing a kitchen towel over the pot and closing the lid, and the finished rice with dill, lemon zest, and lemon juice mixed in.

Saute the onion in olive oil until soft and slightly translucent.
Add the garlic and baby spinach and saute until the spinach is soft and reduced in size.
Add the rice and stir for a couple of minutes.
Stir in the water and bring to a simmer. Reduce the heat and cook, covered, until the water has been adsorbed and the rice is tender.
Remove the pot from the heat. Lift up the lid and lay a clean dish towel over the top. Replace the lid on top of the towel and allow the rice to steam for a few minutes.
Stir in the dill, lemon zest, and lemon juice. Taste and add salt and pepper, as desired.

Amy's tip

The bright flavors in this Spinach Rice recipe are enhanced and balanced with the addition of salt. I recommend adding a little at a time, trying as you go, for the optimal taste.

Serving suggestions

Rice in a serving bowl with a serving spoon.

Spinach Rice is a versatile side dish that pairs well with a variety of proteins and vegetables.

It's wonderful with zucchini chickpea stew. Or try it with Dijon balsamic glazed tofu and tomato and green pepper salad.

You can also use it as a filling for stuffed tomatoes, squash, or bell peppers.

Storing and freezing

Leftover rice can be refrigerated in an airtight container for 3 to 4 days or frozen for up to 3 months.

To reheat from frozen, defrosting the rice isn't necessary. Add a few tablespoons of water before reheating it in a pot on the stove or in a microwave-safe bowl.

More vegan rice recipes

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Love and Veggies,

Amy