Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spinach and Lemon Rice Pilaf Recipe
    Lost? Site Map

    Spinach and Lemon Rice Pilaf

    Spinach and Lemon Rice Pilaf. Photo by Derf

    1/2 Photos of Spinach and Lemon Rice Pilaf

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Semra22's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
    2. 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. 3
      Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.

    Browse Our Top Long-Grain Rice Recipes

    Ratings & Reviews:

    • on August 08, 2008

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 23, 2010

      55

    • on February 11, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Spinach and Lemon Rice Pilaf

    Serving Size: 1 (196 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.8
     
    Calories from Fat 33
    12%
    Total Fat 3.7 g
    5%
    Saturated Fat 1.7 g
    8%
    Cholesterol 8.6 mg
    2%
    Sodium 290.7 mg
    12%
    Total Carbohydrate 48.8 g
    16%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.4 g
    9%
    Protein 7.1 g
    14%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites