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.
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 my Greek yellow rice and chickpea pilaf, this 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.
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I really like the fresh flavors in this dish. Will definitely make it again. Next time I will add salt at the beginning and just add pepper at the end (I had to keep salting it).
- Chessie
Ingredients
- 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 like to use Jasmine. If you prefer, you can use long-grain brown rice by adding about ½ cup extra water and allowing extra time for the rice to cook.
- Fresh lemon: Both the zest and juice brighten the spinach rice. Be sure to zest the lemon before squeezing out the juice.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make spinach rice
- 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. The bright flavors in this spinach rice are enhanced and balanced with the addition of salt. So add a little at a time, trying as you go, for the optimal taste.
This lemon and dill spinach rice an easy vegan side dish you'll want to make whenever you're in the mood for bright, fresh Mediterranean flavors. And for another option, try my baked pesto basmati rice next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Spinach Rice with Lemon and Dill
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
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.1 Tablespoon extra virgin olive oil
- Add the onions and saute until softened and slightly translucent.½ cup onion
- Add the garlic and spinach to the pot. Saute until the spinach is soft and reduced in size.2 cloves garlic, 5 ounces baby spinach
- Add the rice to the pot. Stir frequently for a couple of minutes until the rice starts to look translucent.1½ cups long-grain white rice
- Stir in the water and bring to a simmer. Reduce the heat to low, cover the pot, and allow the rice to gently simmer until the water is absorbed and the rice is tender.2¼ cups water
- 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 5 to 10 minutes.
- Fluff the rice with a fork and fold in the dill, lemon juice and zest. Taste, season with salt and pepper, and serve.¼ cup fresh dill, 1 Tablespoon lemon zest, 2 Tablespoons lemon juice, salt and pepper
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Notes
Nutrition
Nutritional information is an estimation.
Susan says
I wonder if I can do this in the Instant Pot? Has anyone tried?
Amy Katz says
Hi Susan! While you technically can make it in the Instant Pot, it won't have the same fluffy texture as when making it on the stove with the steaming method outlined in the instructions.
Chessie says
I really like the fresh flavors in this dish. Will definitely make it again. Next time I will add salt at the beginning and just add pepper at the end (I had to keep salting it).
Amy Katz says
I'm really happy you enjoyed it, Chessie! Thanks for coming back to leave a comment.
Lynn says
Thank you for your delicious recipes. Can I change out the rice for Farro?
Amy Katz says
You're welcome, Lynn! The method for cooking farro is different from rice, so you would need to modify the recipe. I suggest cooking the farro separately, then stirring in sauteed onion, garlic, and spinach and the rest of the ingredients.