Mediterranean Spinach and Chickpea Rice Pilaf with Feta
This one-pot Mediterranean rice pilaf combines fluffy long-grain rice with protein-rich chickpeas, vibrant spinach, and warm spices like smoked paprika and oregano. The absorption cooking method creates perfectly tender grains, while lemon zest and crumbled feta add bright, tangy finishing touches. Perfect for weeknight dinners or as a hearty side dish, this budget-friendly pilaf delivers complex flavors with simple pantry ingredients and minimal cleanup.
Ingredients
Instructions
- 1
Zest the lemon and set aside, then squeeze juice into a small bowl
- 2
Thaw spinach in microwave and squeeze out excess liquid
- 3
Mince garlic and dice onion
- 4
Sauté onion and garlic in olive oil over medium heat until soft and translucent
- 5
Add smoked paprika, oregano, cumin, and rice to skillet
- 6
Stir and cook over medium heat to toast rice and spices until rice pops and looks slightly translucent
- 7
Drain chickpeas and add to skillet along with spinach
- 8
Add lemon juice and vegetable broth, stir to combine
- 9
Cover skillet and turn heat to medium-high
- 10
Bring to boil, then immediately reduce to low heat
- 11
Simmer covered for 15 minutes
- 12
Turn off heat and let sit undisturbed for 5 minutes
- 13
Remove lid and fluff with fork to redistribute chickpeas and spinach
- 14
Sprinkle lemon zest and crumbled feta over pilaf before serving
Tips
Toast the rice until you hear popping sounds and it becomes slightly translucent for better texture and nutty flavor.
Squeeze spinach thoroughly to remove excess water or the pilaf will become watery.
Let the pilaf rest off heat for 5 minutes before fluffing to ensure perfectly cooked rice.
Good to Know
Refrigerate leftovers up to 4 days in airtight container. Reheat with splash of broth to restore moisture.
Can prepare through toasting rice step up to 2 hours ahead. Complete cooking when ready to serve.
Serve hot as main dish with crusty bread or as side with grilled chicken or fish.
Common Mistakes
Don't skip toasting the rice to avoid bland, mushy texture
Keep lid on during cooking to prevent moisture loss and uneven cooking
Squeeze spinach well to avoid watery pilaf
Substitutions
FAQ
Can I use brown rice instead of white rice?
Yes, but increase cooking time to 35-40 minutes and add extra 1/2 cup broth. Brown rice needs more liquid and time to cook properly.
What if I don't have vegetable broth?
Use chicken broth for richer flavor, or dissolve 2 bouillon cubes in 1 3/4 cups hot water as substitute.
How long will leftovers keep?
Store refrigerated up to 4 days. Reheat gently with splash of broth to restore moisture and prevent drying out.