Sun Dried Tomato Spinach Rice Pilaf

Elevate your side dish game with this vibrant Sun-Dried Tomato Spinach Rice Pilaf—an irresistible blend of tender long-grain white rice, sweet and tangy sun-dried tomatoes, and nutrient-packed baby spinach. Infused with the richness of olive oil and butter, aromatic garlic, and a squeeze of fresh lemon juice, this pilaf is as flavorful as it is simple to prepare. With just one pot and 35 minutes from start to finish, it’s a perfect option for weeknight dinners or as a light vegetarian main course. For a luxurious finish, sprinkle grated parmesan cheese on top to add a savory touch. This restaurant-worthy dish pairs beautifully with grilled proteins or can stand on its own for a wholesome, satisfying meal.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups vegetable broth
• 0.333 cup sun-dried tomatoes, sliced
• 2 cups baby spinach, roughly chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice, freshly squeezed
• 0.25 cup parmesan cheese, grated (optional)

Directions

Step 1

Heat olive oil and butter in a medium-sized saucepan over medium heat.

Step 2

Once the butter is melted, add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the long-grain white rice to the saucepan, stirring constantly, and toast the rice for 2 minutes to enhance its flavor.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.

Step 7

While the rice is cooking, rehydrate the sun-dried tomatoes by soaking them in warm water for 5 minutes if needed. Drain and slice them into strips.

Step 8

Once the rice is cooked, remove the saucepan from the heat and fluff the rice with a fork.

Step 9

Gently fold in the sun-dried tomato slices and chopped baby spinach. Cover the pan again and let the spinach wilt for 3-5 minutes.

Step 10

Season the pilaf with salt, black pepper, and lemon juice. Stir to combine.

Step 11

Optional: Sprinkle the grated parmesan cheese over the top before serving for an extra layer of flavor.

Step 12

Serve warm as a side dish or enjoy it as a light vegetarian meal.

Nutrition Facts

Serving size	(296.3g)

Amount per serving	% Daily Value*
Calories	626.6

Total Fat 42.3g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 31mg	0%
Sodium 1551.2mg	0%
Total Carbohydrate 51.5g	0%
Dietary Fiber 6.5g	0%
Total Sugars 28.2g
Protein 12.9g	0%

Vitamin D 0IU	0%
Calcium 133.6mg	0%
Iron 5.0mg	0%
Potassium 1628.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 8.1%

Carbs: 32.3%