I love easy side dishes. And especially when they do double duty.
This simple rice and spinach skillet does just that. The rice is flavored with fresh lemon, garlic and ginger. Golden raisins and pine nuts add a sweet chewiness along with a buttery crunch. All mixed together in one skillet.
Press the rice mixture into small ramekins before serving, for a pretty presentation.
Or just scoop it straight from the pan!
This is one of those dishes that I, personally, can eat it just as it is for my meal. But it certainly is an easy and flavorful side to most any protein. I often chop my leftover protein into the mix and enjoy it as a leftovers rice bowl. I’ve also tossed other veggies into the mix for a more abundant veggie and rice skillet.
You can certainly adapt this to the vegetables of the season. Green and yellow squash in the summer. Mushrooms and dried cherries would be great for spring. How about some cauliflower and dried cranberries in the fall and winter?
You may not end up where you thought you were going. But you’ll always end up where you were meant to be.
- 1 cup of converted white rice
- 3 cups of water
- 8 ounces of fresh spinach, roughly chopped
- ½ cup of golden raisins
- ¼ cup of toasted pine nuts
- 3 Tablespoons of freshly squeezed lemon juice
- the zest of one lemon
- 2 Tablespoons of unsalted butter
- 2 Tablespoons of grated fresh ginger
- 4 cloves of garlic, minced
- salt & pepper to taste
- In a large skillet, melt the butter over medium heat.
- Add the ginger and garlic and cook until fragrant about 1-2 minutes.
- Add the rice and golden raisins, stir to coat the rice, and cook for another minute.
- Cover the pan and reduce the heat to low.
- Cook until the rice is tender and the liquid is absorbed, about 20 minutes.
- Remove the pan from the heat, add the spinach and let sit for 5 minutes.
- Sprinkle in the lemon juice and toss the spinach and rice together.
- Add the pine nuts and toss.
- Season with salt and pepper to taste.