Photo: Marcus Nilsson

Serves 4 to 6


  • 1 cup basmati rice, rinsed
  • ½ tsp. kosher salt, plus more to taste
  • 2 Tbsp. olive oil, divided
  • 1 clove garlic, sliced
  • 2 pounds spinach, stemmed and cut into 1/2-inch-wide strips
  • Finely grated zest of 2 lemons
  • 1 Tbsp. chopped fresh dill
  • ½ cup roasted and shelled pistachios, coarsely chopped
  • Pinch of crushed red pepper flakes
  • Ground black pepper


Active time: 30 minutes
Total time: 45 minutes

In a medium saucepan, bring 2 cups water to a boil. Stir in rice and ½ tsp. salt; cover and cook over very low heat until rice has absorbed water and is tender but firm, 14 to 15 minutes. Keep rice covered.

Meanwhile, in a large pot, heat 1 Tbsp. olive oil. Add garlic and cook over medium heat until golden, about 1 minute. Remove garlic with a slotted spoon and discard. Increase heat to high and add spinach in 3 batches, stirring and adding each batch as the previous one starts to wilt. Cook until tender, about 3 minutes total. Remove pot from heat and stir in lemon zest, dill, and remaining 1 Tbsp. olive oil. Stir in rice, fluffing it up. Stir in pistachios and red pepper flakes, season with salt and black pepper to taste, and serve.

Adapted from Vegetable Literacy (Ten Speed Press) by Deborah Madison available for preorder.

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