Picture by home cooking
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Prep Time15 Mins
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Cook Time30 Mins
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Serving4
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View400
Elevate your meal with the nourishing goodness of Wholesome Rice with Spinach and Chickpeas. This delightful dish combines fluffy rice with tender spinach and protein-packed chickpeas, all infused with a medley of flavorful spices. Whether you're looking for a hearty vegetarian main course or a nutritious side dish, this recipe offers a burst of wholesome flavors in every bite.
Ingredients
Nutrition
Per Serving: 250 gm
- Note: Nutritional values are approximate and may vary based on specific ingredients used.
- Daily Value*
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Calories32%
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Carbohydrates: 57g19%
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Protein: 9g18%
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Fat: 6g9%
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Saturated Fat: 1g5%
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Cholesterol: 0mg0%
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Fiber: 6g24%
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Sugars: 2g
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Vitamin A70%
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Vitamin C30%
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Calcium8%
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Iron15%
Tips and Recommendations:
- Customize the dish by adding a handful of chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- For a touch of creaminess, sprinkle some crumbled feta cheese on top before serving.
- Serve this wholesome rice as a side dish with grilled tofu, roasted chicken, or as a standalone vegetarian main course.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice for added fiber and nutrition, but it may require a longer cooking time and more liquid.
2. What other greens can I use besides spinach?
Feel free to use other greens such as kale, Swiss chard, or collard greens as substitutes for spinach.
Picture by jernejkitchen
Instructions
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1. Rinse the rice under cold running water until the water runs clear to remove excess starch.
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2. In a large skillet or saucepan, heat the olive oil over medium heat.
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3. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
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4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
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5. Add the ground cumin, ground coriander, smoked paprika, salt, and black pepper to the skillet. Stir well to combine and toast the spices for about 1-2 minutes until they release their fragrance.
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6. Add the rinsed rice to the skillet and stir to coat it with the spice mixture.
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7. Pour in the vegetable broth or water and bring the mixture to a boil.
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8. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
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9. While the rice is cooking, heat another skillet over medium heat.
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10. Add the chopped spinach to the skillet and sauté for 2-3 minutes until it wilts and becomes tender. Set aside.
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11. Once the rice is cooked, fluff it with a fork.
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12. Gently fold in the drained chickpeas and sautéed spinach until they are evenly distributed.
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13. Taste and adjust the seasoning with salt and black pepper.
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14. Serve hot, garnished with lemon wedges if desired.