Spinach Cumin Rice Pilaf

Fragrant, colorful, and delicious, this vegan holiday recipe can be served alongside your favorite festive dishes or stuffed in squash or other vegetables to serve as a complete meal.
Fragrant, colorful, and delicious, this vegan holiday recipe can be served alongside your favorite festive dishes or stuffed in squash or other vegetables to serve as a complete meal.

Spinach Cumin Rice Pilaf

Serves 4

Ingredients:

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  • 2 tablespoons olive oil, divided
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  • 1 cup medium-grain rice
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  • 2 cups water
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  • 1 small onion, finely chopped
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  • 1 clove garlic, minced
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  • 1 teaspoon ground cumin
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  • 2 cups finely sliced spinach
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  • Zest and juice of 1 lemon
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  • 1/4 cup finely chopped fresh mint
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  • 2 tablespoons flax seeds
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  • Salt and freshly ground black pepper

Directions:

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  1. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add rice and cook, stirring often, for 3 minutes or until lightly toasted.
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  3. Carefully stir in water, bring to a boil, reduce heat to low, and simmer for 20 minutes or until water is absorbed. Set aside.
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  5. Meanwhile, heat remaining oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened. Add garlic and cumin and cook, stirring, for 1 minute.
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  7. Add spinach, zest, and juice and cook, stirring often, until spinach wilts.
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  9. Transfer rice to a large bowl and add spinach mixture, mint, and flax seeds. Season generously with salt and pepper. Serve warm.

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