Sautéed Garlic and Spinach Rice with Toasted Pine Nuts

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A fragrant and vibrant rice dish featuring tender sautéed spinach, garlic, and crunchy toasted pine nuts, perfect as a side or light main. This Mediterranean-inspired rice and grain recipe (vegetarian), ready in about 30 minutes, pairs uncooked basmati rice, water, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup uncooked basmati rice
• 2 cups water
• 4 cups fresh spinach leaves
• 3 tbsp extra virgin olive oil
• 4 garlic cloves
• 1/4 cup pine nuts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Rinse 1 cup uncooked basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While the rice cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
3. Step 3: Add 4 cups fresh spinach leaves to the skillet and cook, stirring occasionally, for 3-4 minutes until spinach is wilted and tender. Season with 1/2 tsp salt and 1/2 tsp black pepper.
4. Step 4: In a small dry skillet over medium heat, toast 1/4 cup pine nuts for 2-3 minutes, stirring frequently until golden and fragrant. Remove from heat.
5. Step 5: Fluff the cooked rice with a fork and add it to the skillet with the spinach and garlic. Drizzle 1 tbsp lemon juice and 1 tbsp extra virgin olive oil over the mixture and toss gently to combine.
6. Step 6: Sprinkle the toasted pine nuts on top before serving for a crunchy finish.