Wild Rice with Spinach

This Wild Rice with Spinach recipe is a healthy meal for busy, on-the-go people like me. And, it’s a quick and easy staple in our home.

Wild rice is a popular ingredient for salads and side dishes. The nutty taste of wild rice pairs well with other ingredients like spinach, apples, or beets. In this recipe, wild rice cooks in the same pan used to sauté the onions. Just cook it until most of the water has evaporated, then add the remaining ingredients and stir until everything is coated in the delicious grainy mixture.

This colorful wild rice recipe is the perfect side dish for fall festivities and holidays and gorgeous combined with sauteed spinach, toasted nuts and dried fruit, like raisins, cranberries and apricots. Enjoy!

Ingredients

1/2 cup wild rice (feel free to use white rice or create a medley)
11/2 cups vegetable stock or water
1 teaspoon minced garlic
1 cup chopped spinach, thawed and drained well
1/2 cup yellow onion, chopped
1/4 cup broken walnuts or sliced almonds, toasted
1/2 cup golden raisins, chopped
1 tablespoon honey
Salt and freshly ground black pepper
1 tablespoon olive oil

Directions

1. Combine the wild rice, stock and salt in a medium saucepan over medium-high heat and bring to a boil.
2. Cover and turn the heat to low. Cook for 30 – 35 minutes, or until the rice has puffed up. Set the rice aside.
3. Put the olive oil in a large skillet over medium heat. Once hot, add the garlic and onion and cook until golden brown, about 3 – 5 minutes.
4. Add the spinach and raise the heat to medium-high and cook for about 3 minutes.
5. Add the honey, dried fruit and toasted nuts. Reduce the heat to medium-low and and cook for another 1 – 2 minutes, stirring occasionally. Then, fold in the the wild rice and season everything with salt and pepper to your liking.
7. Remove the skillet from the heat. Serve this dish at room temperature and top with some more chopped nuts for garnish.

Wild Rice with Spinach

Ingredients
  

  • 1/2 cup wild rice feel free to use white rice or create a medley
  • 11/2 cups vegetable stock or water
  • 1 teaspoon minced garlic
  • 1 cup chopped spinach thawed and drained well
  • 1/2 cup yellow onion chopped
  • 1/4 cup broken walnuts or sliced almonds toasted
  • 1/2 cup golden raisins chopped
  • 1 tablespoon honey
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil

Instructions
 

  • Combine the wild rice, stock and salt in a medium saucepan over medium-high heat and bring to a boil.
  • Cover and turn the heat to low. Cook for 30 – 35 minutes, or until the rice has puffed up. Set the rice aside.
  • Put the olive oil in a large skillet over medium heat. Once hot, add the garlic and onion and cook until golden brown, about 3 – 5 minutes.
  • Add the spinach and raise the heat to medium-high and cook for about 3 minutes.
  • Add the honey, dried fruit and toasted nuts. Reduce the heat to medium-low and and cook for another 1 – 2 minutes, stirring occasionally. Then, fold in the the wild rice and season everything with salt and pepper to your liking.
  • Remove the skillet from the heat. Serve this dish at room temperature and top with some more chopped nuts for garnish.

Leave a Comment

Recipe Rating