Spinach Rice Recipe
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Coconut spinach rice made pilaf style, an amazing green rice recipe tropical style, packed full of flavor from lots of nutritious dark leafy greens blended with coconut milk into a divine creamy savory broth. A one-pot wonder filled with fiber, nutrients, healthy, vegan and gluten-free.
Spinach Rice Pilaf
Quick cook brown rice is toasted with aromatics pilaf style, then slowly simmered to perfection in a creamy green broth made from coconut milk and favorite superfood: baby spinach. I added a stalk of lemon grass just because I have some growing in a container and is sure to elevate the flavors of this tropical green rice dish to a whole new level. Add some if you have it but no big deal if you don’t.
About the Rice
This recipe can be made with pretty much any type of rice you might have in the pantry so long as you adjust the cooking time according to package directions. I happened to snatch a bag of quick cook brown rice at Costco so I used that here. It’s ready in 20 minutes but other quick cook varieties can be done even quicker, so make sure to check the package. For regular long grain brown rice you’ll want to give it a good 30 minutes or more to fully cook and allow to steam off the heat for an additional 10 minutes or so.
The Broth
Basically a savory smoothie, incredibly flavorful and delicious made by pureeing coconut milk and baby spinach seasoned with a pinch of salt and pepper. Alternatively you could make a simple veggie broth to use here but that will completely change the flavor profile of your rice dish. For a uniquely impressive take on a rice dish stick with the coconut milk broth, it might just become your new favorite recipe.
Recipe Tips + FAQ
- Can I make this dish with white rice? Sure you can but try not to if possible. White rice has nothing to offer nutritionally so the only health benefits would come from the greens and aromatics. Ideally you’d use a whole long grain rice if available.
- What is Pilaf style rice ? A method of cooking rice by sautéing it first with some aromatics in a little oil before simmering in the broth. You can sautee in a little veggie broth to stay WFPB & Plantricious compliant.
- What can i use instead of spinach? Pretty much any dark leafy green you love, from kale to chard, collard greens, arugula and even mustard greens would work here.
- Recipe Variation – Alternatively you can skip the greens and replace with 1.5 teaspoons of turmeric + 1 inch of fresh ginger root instead to get a super lovely and flavorful yellow lemon grass turmeric rice with a tropical vibe.
Serving Suggestions…
- Burritos: use a spoonful of this goodness to fill up some nutritious burritos this week. Add some black beans and a little salsa then dip in our famous vegan cashew queso.
- Make this pineapple fried rice and replace the plain rice with this instead.
- Serve inside these mushroom lettuce wraps.
- As a side dish to these vegan ribs, vegan chicken, crispy tofu nuggets, vegan chick’n, this air-fried peanut tofu, this mango avocado ceviche, alongside these awesome veggie burgers or as a bed under this mushroom Stroganoff and eggy tofu scramble!
- Mix into this vegetable soup instead of noodles.
- Stuff it into these mango avocado spring rolls.
Rice Topping Ideas
- Crispy Fried onions, the store bough kind work just fine here.
- Toasted coconut chips: a handful of coconut chips spread on a baking dish and broiled for a minute or two until golden brown to your liking. Adds perfect crunch and divine flavor.
- Hemp or sesame seeds, thinly sliced scallions, chives, dill, cilantro or lemon zest.
- Vegan feta – I love the crumbles from Follow your Heart + the block of feta from Violife.
- This Sesame Tofu.
On Storage
This dish keeps well in the fridge up to 5 days in a lidded container. It can be reheated in the microwave or the stove top by adding a little splash of water or broth to loosen things up. Not a dish I would like to freeze but it should keep just fine for a couple of months.
how to make coconut spinach rice
Spinach Rice
Coconut spinach rice pilaf, an amazing green rice recipe or tropical “ arroz verde” with lots of baby spinach and coconut milk. A one-pot wonder filled with fiber and nutrition, vegan and gluten-free.
Print Recipe
Ingredients
- 2 cups quick cook brown rice (or regular long grain brown rice like basmati etc) rinsed & drained well
- 4 cups baby spinach
- 2 X 13.5 oz cans coconut milk organic
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 stalk lemon grass OPTIONAL
- sea salt + black pepper to taste
- 1 lime or lemon cut into wedges
Instructions
- Rinse the rice until the water runs clear then drain well.2 cups quick cook brown rice (or regular long grain brown rice like basmati etc)
- Preheat a medium heavy bottom stock pot over low flame and sautee the onion with a pinch of salt in a little drop of oil or veggie stock. (Omit oil for WFPB & Plantricious compliance).1 yellow onion
- Stir in the garlic and cook a few seconds just until fragrant then add the rice. Give everything a good stir and allow to cook together for a a couple of minutes while you make the spinach coconut broth.3 cloves garlic
- Make the Spinach Broth: add the coconut milk and baby spinach to a powerful blender together with 1.5 teaspoon salt. Blend until smooth then pour over the rice. Bring to a simmer and add the lemon grass if using.4 cups baby spinach, 2 X 13.5 oz cans coconut milk, 1 stalk lemon grass, sea salt + black pepper to taste
- Turn the heat to low and make sure the rice continues to simmer. Cover with a lid and cook for 20 minutes or adjust timing according to the instructions on the package of rice you are using. Remove from heat once all the liquid has been absorbed but leave the lid on and allow the rice to continue steaming for an extra 10 minutes.
- Remove the lid and fluff with a fork. Discard the lemon grass, taste and adjust seasonings with salt and pepper then hit it with a good squeeze of fresh lime or lemon.
- Serve hot topped with toasted coconut flakes, crispy fried onions, sesame seeds, scallions. chives or your favorite fresh herbs.1 lime or lemon
Notes
- Can I make this dish with white rice? Sure you can but try not to if possible. White rice has nothing to offer nutritionally so the only health benefits would come from the greens and aromatics. Ideally you’d use a whole long grain rice if available.
- What can i use instead of spinach? Pretty much any dark leafy green you love, from kale to chard, collard greens, arugula and even mustard greens would work here.
- Recipe Variation - Alternatively you can skip the greens and replace with 1.5 teaspoons of turmeric + 1 inch of fresh ginger root instead to get a super lovely and flavorful yellow lemon grass turmeric rice with a tropical vibe.
Nutrition
Calories: 296kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 16g | Sodium: 31mg | Potassium: 362mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 4mg
Servings: 6 people
Calories: 296kcal
OMG this is the best rice I have ever made, so flavorful you can eat it on its own but adding toasted coconut on top makes it even more special. Thank you for sharing this delicious recipe, I’m going to make it with a mix of greens again tomorrow!
This looks wonderful, and I’m eager to try it! However, I live in a small town, and with the local grocery store out of almost everything, I’ll need to use what I have on hand: regular brown basmati rice. To make with that kind of rice, do I completely cook the rice first, then add the “green sauce?” Or partially cook it, then add the sauce? At what point? How much uncooked rice do I need to prepare?
Thanks!
g
Hi Gloria, just follow the recipe exactly, make sure to rinse the rice well and cook it for a total of 45 minutes after bringing to a simmer. Allow to continue steaming another 10 minutes after removing from heat. You could add 2-3 tablespoons of extra liquid if desired but really not necessary. Report back!
When I first read this recipe , I thought it sounded like to much work just for some rice …. I thought wrong ! It was well worth the small amount of time it took to make it. I added some turmeric to the broth but not a lot , I add tuneful to almost everything . I wished I would have added more lemongrass but I did have a lemon and a lime on hand so that made it even more flavorful ! I added this to a pound of beyond meat and some broccoli and called it a “rice bowl” .
This was delicious and easy. I used arugula because our garden is overrun with it. I also followed the tip in a previous comment about using regular brown basmati rice instead of quick cook. Worked perfectly.
This looks amazing! Would it be possible to make it with half coconut milk and half either regular milk or water?
Hi Stephanie, that will be fine, as long as the liquid quantity stays the same you are good to go! Report back ~ Florentina Xo’s