One-Pot Brown Rice with Spinach and Fresh Herbs
A nutritious and flavorful one-pot rice dish combining tender brown rice with vibrant spinach, fresh parsley, and aromatic spices. The rice absorbs the flavors of sautéed onions while turmeric adds a subtle golden hue and earthy warmth. Perfect as a wholesome side dish for family dinners or as a satisfying vegetarian main course. The frozen spinach makes this recipe convenient for weeknight cooking, while the blend of garlic powder and chicken soup mix creates a savory depth that complements the earthy rice and greens beautifully.
Ingredients
- 1 16-ounce bag frozen chopped spinach, defrosted and squeezed
- 9 cubes Dorot Gardens frozen parsley, or 1/4 cup chopped fresh parsley
- 2 tablespoons cooking oil
- 1 medium onion, diced
- 2 cups long grain brown rice
- 4 cups water
- 1 tablespoon chicken soup mix, MSG freevegetable bouillon1 tablespoonvegetarian
use vegetable bouillon powder or cubes
- 1 ½ teaspoon garlic powder
- ¼ teaspoon turmeric(optional)
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Defrost spinach in a colander and squeeze out all excess water using paper towels, then combine with parsley in a bowl
- 2
Heat oil in a medium saucepan and sauté diced onion for 10 minutes until soft and golden, then add to spinach mixture
- 3
Rinse rice in a strainer until water runs clear, then add to the same pan and stir for 2 minutes
- 4
Add water and chicken soup mix, bring to a boil, then reduce heat and simmer 15-18 minutes until rice is almost cooked
- 5
Add spinach mixture and all spices, mix thoroughly to combine
- 6
Continue cooking a few more minutes until rice is completely cooked, adding more water if necessary
- 7
Taste and adjust seasonings, then serve warm
Tips
Squeeze spinach very dry with paper towels to prevent the rice from becoming watery and mushy.
Rinse brown rice thoroughly until water runs clear to remove excess starch and prevent sticking.
Add water gradually during final cooking if rice seems dry, but avoid making it too wet.
Good to Know
Refrigerate covered for up to 4 days. Reheat in microwave or on stovetop with a splash of water.
Can be made 1 day ahead and reheated. May need additional water when reheating.
Serve warm as a side dish with grilled meats or as a vegetarian main course.
Common Mistakes
Squeeze spinach thoroughly to avoid watery rice that becomes mushy.
Don't skip rinsing rice to prevent sticky, gummy texture.
Substitutions
use vegetable bouillon powder or cubes
FAQ
Can I use white rice instead of brown rice?
Yes, use white rice but reduce cooking time to 8-10 minutes and use less water since white rice cooks faster and absorbs less liquid.
How long does this keep in the refrigerator?
Store covered in refrigerator for up to 4 days. Reheat with a splash of water to restore moisture.
Can I freeze this rice dish?
Yes, freeze for up to 3 months in airtight containers. Thaw overnight and reheat with added water as needed.