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Fragrant Spinach Rice

Fragrant Spinach Rice

Richard Bewley
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Side
Cuisine Central European
Servings 6 -8


  • 2 1/2 cups of Brown Basmati Rice rinsed
  • 500 g Frozen whole leaf spinach leaves defrosted, and strained *
  • 1 medium red onion finely diced
  • 2 large Echelon shallots finely diced
  • Zest of 1 lemon
  • 2 large garlic cloves peeled and finely sliced
  • I red chilli deseeded and finely chopped
  • 2 tsp Aleppo Pepper
  • 2 tbsp olive oil
  • 2 tbsp light soy sauce
  • lime cut into wedges to serve optional


  • First, bring a large pain of lightly salted water to the boil and add the rinsed brown Basmati rice. Stir occasionally, and cook for 15-25 minutes (rice grains do vary) until cooked and firm. Sieve, and rinse with cold water to get rid of any starch.
  • Whilst the rice is cooking, finely slice the red onion, Echelon shallots, garlic cloves, red chilli and peel the lemon with a zester.
  • Once the rice is draining, rinse out the pan, return to the hob and heat the olive oil at a medium setting.
  • Add the red onion, shallots, red chilli, and lemon zest and gently sweat (until soft) for 4-5 minutes. Tear the spinach leaves into smaller pieces and add to the pan. Stir through, then gradually spoon in the brown Basmati Rice. Mix thoroughly as you keep adding the rice until it is all combined. Add the Aleppo pepper, and drizzle in the light soy sauce and mix thorough.
  • Cover the pan and keep warm. Enjoy.
  • Serve with lime wedges (optional)


* My approach to defrost spinach is to cover with cold water, drain, then repeat 3 times. I then soak the spinach leaves in water for ~45 minutes.
Drain in a size, and then squeeze out of much of the water between your palms. The 500g of frozen spinach will be reduced to the size of a small fist.
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