Rice with spinach and almonds
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This juicy, aromatic basmati rice pilaf with fresh spinach, marinated artichokes, and crunchy almonds is bursting with flavor. Serve it as a side dish with chicken or meat, or enjoy it as a standalone vegetarian dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tbsp. basmati rice
- 4 cups small spinach
- 0.5 cups marinated artichoke hearts
- 0.5 cup almond needles
- 2 lemons
- 1/3 cup olive oil
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Recipes with similar ingredients: basmati rice, spinach, Artichokes, lemon zest, almond, dill
Cooking the dish according to the recipe:
- Bring 3 cups salted water to a boil; add 1 1/2 cups basmati rice, cover, and simmer over low heat until tender, about 20 minutes.
- Fluff the rice with a fork and let cool. Toss with 4 cups of baby spinach, 1/2 cup each of chopped marinated artichoke hearts and toasted almond needles, 1 cup of chopped fresh dill, 1 tablespoon of grated lemon zest, the juice of 2 lemons, and 1/3 cup of olive oil. Season with salt and pepper to taste.
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