Easy Vegan Spinach Rice: Greek-Inspired Side Dish (Ready in 30 Min)

Introduction

Oh, the comfort of a warm, fragrant bowl of goodness! This Spinach Rice recipe takes me right back to my grandmother’s kitchen, even though it’s a vegan twist on a classic Greek-inspired dish. It’s the kind of side that makes any meal feel special, and the best part? It’s ridiculously easy to whip up, perfect for those weeknights when you want something delicious without a fuss. Imagine tender rice, vibrant spinach, and a burst of fresh herbs and lemon – pure magic!

Why You’ll Love This Recipe

• Fast: Ready in under 30 minutes, making it perfect for busy evenings.
• Easy: Simple steps that even a beginner cook can master.
• Giftable: Imagine sharing a big batch of this at a potluck or as a thoughtful homemade gift!
• Crowd-pleasing: The fresh flavors are universally loved, and it’s a fantastic way to get your greens in!

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

• 3 tablespoons olive oil: The foundation of our flavor! A good quality olive oil makes a difference.
• 1 medium onion, diced: For that sweet, savory base.
• 4 garlic cloves, minced: Because everything is better with garlic, right?
• ¼ cup dill, chopped: Fresh dill brings that signature Greek-inspired brightness.
• ¼ cup chives, chopped: A milder, oniony kick that pairs beautifully with dill.
• 1 pound baby spinach: It looks like a lot, but it wilts down so beautifully!
• 1 cup Basmati rice: I love Basmati for its delicate fragrance and fluffy texture.
• 2 cups vegetable broth: The liquid that brings our rice to life. Use a good quality one for the best flavor.
• 3 tablespoons plant butter (optional): For an extra touch of creamy richness. Highly recommended if you have it!
• 2 tablespoons dill, chopped: More fresh dill at the end to really make those flavors pop!
• 1 teaspoon lemon zest: The zest packs a punch of pure lemon essence.
• 2 tablespoons lemon juice: For that bright, tangy finish.
• Vegan feta, for garnish (optional): A sprinkle of vegan feta adds a delightful salty, crumbly topping.

How to Make It

Let’s get cooking! This is so straightforward, you’ll be amazed at how quickly you have a beautiful dish ready to serve.

1. Start with the aromatics: Grab a large pot or Dutch oven and heat your olive oil over medium heat. Add your diced onion and let it soften up, about 5-7 minutes. You want it nice and translucent.
2. Garlic time! Stir in your minced garlic and cook for just 1 minute more until you can smell its wonderful fragrance. Keep an eye on it so it doesn’t burn!
3. Herb power: Toss in the ¼ cup of chopped dill and ¼ cup of chopped chives. Give them a good stir for about 30 seconds until they’re fragrant. Oh, the smell!
4. Wilt that spinach: Now, add your baby spinach in batches. It might seem like a mountain, but trust me, it will wilt down. Stir it gently until all those lovely green leaves have softened.
5. Rice and broth magic: Stir in your Basmati rice and the vegetable broth. Bring the whole mixture to a boil. Once it’s bubbling away, reduce the heat to low, pop a lid on the pot, and let it simmer for 15-20 minutes. You’ll know it’s ready when the rice is perfectly cooked and all that liquid has been beautifully absorbed.
6. Finishing touches: Remove the pot from the heat. Now for the best part! Stir in the plant butter (if you’re using it for that extra creaminess), the remaining 2 tablespoons of chopped dill, the lemon zest, and that zippy lemon juice.
7. Fluff it up: Grab a fork and gently fluff the rice. This helps to separate the grains and makes it look even more appealing.
8. Serve and enjoy: Dish it up immediately! If you’re feeling fancy, sprinkle some vegan feta over the top for a delightful pop of flavor and texture.

Substitutions & Additions

This recipe is wonderfully flexible! Here are a few ideas to make it your own:

• Other Greens: Don’t have spinach? Swiss chard or kale would also work, just chop them finely and add them a little earlier to ensure they soften.
• Herbs: Parsley is a great addition or substitution for some of the dill or chives. Mint can also add a lovely fresh twist!
• Spice it Up: A pinch of red pepper flakes added with the garlic can give it a little warmth.
• A Little More Lemon: Love lemon? Feel free to add a little more juice or zest to your liking!
• Other Grains: While Basmati is my favorite here, you could experiment with other long-grain rice varieties.

Tips for Success

A few little tricks to ensure your Spinach Rice turns out perfectly every time:

• Don’t overcrowd the pot: Make sure your pot is large enough for the spinach to wilt down without steaming.
• Rinse your rice: While not strictly necessary for Basmati, rinsing can help remove excess starch for fluffier rice, especially if you’re using a different type of rice.
• Taste and adjust: Once you’ve added the lemon and dill at the end, give it a taste. Does it need a little more salt, pepper, or lemon? Go with your gut!
• Prep ahead: You can chop your onions, garlic, and herbs in advance to save even more time when you’re ready to cook.

How to Store It

Leftovers are a good thing! Let your Spinach Rice cool completely before storing.

• In the Refrigerator: Store in an airtight container for up to 3-4 days.
• Reheating: You can reheat it gently on the stovetop over low heat with a splash of water or vegetable broth, or in the microwave. I find the stovetop method keeps the texture best.

FAQs

Can I make this ahead of time?

Yes! You can certainly make this recipe ahead. It reheats beautifully on the stovetop or in the microwave. The herbs might lose a tiny bit of their vibrant freshness, but it will still be delicious!

Is Basmati rice the only type of rice I can use?

While Basmati rice is my top pick for its flavor and texture, you can use other long-grain white rice varieties like Jasmine. You might need to adjust the cooking time slightly based on the rice you choose.

How can I make this even more of a main dish?

This is a fantastic side, but you could easily turn it into a light main by adding some chickpeas, cannellini beans, or pan-fried tofu. It also pairs wonderfully with grilled or roasted vegetables.

My spinach didn’t wilt down completely, what did I do wrong?

This can happen if you added too much spinach at once or if your pot wasn’t hot enough. Try adding the spinach in smaller batches and stirring gently until each batch wilts before adding more. If it’s still a bit tough after cooking, you can stir it in for a minute longer off the heat.