Sautéed Garlic and Spinach Rice with Toasted Pine Nuts
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 & grains (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 cloves garlic cloves
- 1/4 cup pine nuts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Sprinkle the toasted pine nuts on top before serving for a crunchy finish.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Garlic and Spinach Rice with Toasted Pine Nuts take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Garlic and Spinach Rice with Toasted Pine Nuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked basmati rice from drying out.
Can I substitute ingredients in Sautéed Garlic and Spinach Rice with Toasted Pine Nuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Garlic and Spinach Rice with Toasted Pine Nuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Garlic and Spinach Rice with Toasted Pine Nuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
