One Pot Spinach Rice

This recipe was automatically translated from Romanian. View original here
One Pot Spinach Rice

Many times I have received questions regarding the preparation of pilaf, although it seems to me the simplest possible food, it is also the most complicated because here you have some tips. The basic ingredient, rice, is very important - if you want more sticky pilaf with juice, choose round grains, if you want pilaf grain with grain and drier look for long rice. I'm somewhere in the middle, I like it to be grain by grain, but soft and without juice, I don't like to see it porridge.

Preparation time - although it doesn't take long to do it, I pay a lot of attention to the previous preparation, after I turn off the fire. A perfect pilaf is one that is left to swell slowly, without boiling much.

So, there would also be water, the rest of the vegetables you put in them, the actual preparation method. But the biggest thing is to be patient and reserve about 2 hours to make an exemplary pilaf. Of course, with the correct instructions.

I improvised this recipe, that's how I make pilaf in general, but I also change vegetables - spinach, green peas, broccoli, etc. The vegetables that remain unchanged are onions and carrots.


2 cups
4 cups
500 g
ready scalded and drained, or frozen
1 piece
White onion
1 piece
Turkish pepper paste
1 tsp
optional, can be replaced with tomato paste
Sunflower oil
50 ml
1 tbsp
to taste

Step by step


Wash the spinach well, each leaf, scald, rinse with cold water then drain well.

You have more detailed steps 1-7 in the recipe here.


Heat the oil in a thick-bottomed pot or deep frying pan. Add the finely chopped onion and carrot and sauté them a little, stirring periodically.


When they have browned a little, add the pepper or tomato paste, mix.


Then add the finely chopped spinach, cook everything together for about 5 minutes.


During this time measure and wash the rice.

Here I have a 500ml cup, I also measured the water with it. So I put 1 liter of water in 500ml of rice.

Notice that I used round grain rice (I usually buy RisoScotti Colossal or Round Bob).


Add the rice over the hardened vegetables, stir.


Then pour water, stir and leave to boil.

Stir 1-2 more times in it when it starts to thicken, but after you put the salt do not mix at all.


When it starts to boil well, season with salt, pepper (optional) and make a small fire under the pan.

Let it boil for about 10 minutes, notice that the rice grain swells but the water is still there.

Here would be the time to turn off the heat, when the rice is boiled a little Al Dente and there is still water in it.


Next comes its "passive" cooking - after you have turned off the heat, put the lid on and leave for 30-60 minutes without stirring at all in the pot.

Notice after this time that the rice absorbs almost all the water, but no porridge is made, it will be grain by grain, very soft and swollen.


Serve hot with or without a salad.

Good appetite!

Quantity: 2 kg (7-8 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 60 min
Publish date:

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