Spinach and Chickpea Rice Pilaf
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 1.25 cups each
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Calories
2686 kcal
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Cuisine
Vegetarian
Spinach and Chickpea Rice Pilaf
Description
Spinach and Chickpea Rice Pilaf starts by zesting and juicing a lemon, then thawing and draining frozen chopped spinach. Onion and minced garlic are sautéed in olive oil until soft and translucent as a fragrant base. The rice is added along with smoked paprika, dried oregano, and ground cumin, then toasted briefly to bring out nutty and smoky aromas. Chickpeas and prepared spinach are stirred in, followed by lemon juice and vegetable broth. The mixture simmers covered until the rice absorbs the liquid and becomes tender. The pilaf is finished by stirring in crumbled feta cheese and lemon zest, which add creaminess and brightness. The result is a balanced dish combining earthy beans and spinach with aromatic spices and fresh citrus, suitable as a side or light vegetarian entrée.
Ingredients
- 1 lemon $0.37, fresh
- 1/2 lb. spinach $0.79, frozen, chopped
- 2 cloves garlic $0.16
- 1 yellow onion $0.32
- 2 Tbsp olive oil $0.32
- 1 cup long grain white rice $0.66, uncooked
- 1 tsp smoked paprika $0.10
- 1/2 tsp oregano $0.05, dried
- 1/4 tsp cumin $0.03, ground
- 1 oz. can chickpeas $0.55
- 1 3/4 cup vegetable broth $0.23
- 1 oz. feta cheese $0.38, crumbled
- 1 pinch crushed red pepper $0.02, optional
Instructions
- Zest the lemon, set the zest aside, then squeeze the juice into a small bowl. Thaw the spinach in the microwave and then squeeze out the excess liquid.
- Mince the garlic and dice the onion. Sauté the onion and garlic in olive oil over medium heat in a deep skillet until the onion are soft and translucent (about 3-5 minutes).
- Add the smoked paprika, oregano, cumin, and dry rice to the skillet. Stir and cook over medium heat for about 2 minutes to toast the rice and spices. You should hear the rice popping and it should begin to look slightly translucent.
- Drain the chickpeas and add them to the skillet along with the spinach. Add about 2 Tbsp of the lemon juice and the vegetable broth to the skillet, then stir the ingredients to combine.
- Place a lid on the skillet and turn the heat up to medium-high. Allow it to come to a boil, then immediately turn it down to low or just above low. Let the skillet continue to simmer for 15 minutes, with the lid in place. After 15 minutes, turn the heat off and let it sit undisturbed for an additional 5 minutes.
- Remove the lid and fluff the skillet with a fork to redistribute the chickpeas and spinach. Sprinkle the lemon zest and crumbled feta over the skillet just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.25 cups each
Amount Per Serving
Calories 2686 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 268.6kcal | 13% |
| Carbohydrates | 41.4g | 14% |
| Protein | 8.5g | 17% |
| Fat | 8.2g | 13% |
| Sodium | 554.5mg | 23% |
| Fiber | 5.3g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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