Spinach and Lemon Rice Pilaf

Total Time
50mins
Prep 10 mins
Cook 40 mins

Great side dish for roast or grilled chicken, grilled steak or fish. The vegetables and lemon give a wonderful fresh garden taste. You can vary the amounts of the veggies to your taste. I use just a little more rice to stock than usual as I prefer a slightly drier pilaf.

Ingredients Nutrition

Directions

  1. Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
  2. Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
  3. Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.
Most Helpful

5 5

This rice pilaf is just excellant! we love it , it had a lot of flavour with the carrots, spinach and lemon and a nice presentation colour. Since i used canned chicken stock I did not add salt, I used brown rice and olive oil instead of butter, had to leave the green onion out had none in. i made a full recipe because i love having rice in the freezer ready to reheat on a busy night, glad I did, it is some of the best I've made. Oh almost forgot I used frozen spinach well dried in paper towel, worked very well. I will be making this again, thanks for posting.

5 5

THis looked lovely sitting on the table! Next time I'll give an extra squirt of lemon & decrease the chicken stock a tad, as you recommend. Thanks!