Sautéed Garlic and Spinach Rice with Toasted Pine Nuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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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.

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.

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