Spinach Pilaf

Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

I love the simplicity of this. You can vary the proportions to suit your personal taste. I like a lot of spinach and to eat it with a few drops of lemon juice squeezed over the top. You might also like to add a handful of freshly chopped dill towards the end. This could be served on its own as a starter, or to accompany a main course.


  • 2 tablespoons olive oil
  • 30 g (1 oz) butter
  • 120 g ( oz) spring onions (scallions), sliced
  • 2 large garlic cloves, chopped
  • 1.2 kg (2 lb 12 oz) english spinach, chopped
  • 300 g (10½ oz) long-grain rice


Heat the oil and butter in a fairly large, heavy-based saucepan. Add the spring onion and sauté, covered, for about 10 minutes or until softened but not browned. Add the garlic and carry on cooking for about a minute or until you can smell it. Add the spinach and mix through to blend the flavours.

Add the rice, mix through well and season with salt and pepper. Pour in 700 ml (24 fl oz) cold water, bring to the boil, lower the heat and cover the pan with a lid. Cook for about 15 minutes until the rice is cooked and all the liquid has evaporated. Remove the pan from the heat, fluff up the rice and cover the top with a clean cloth to steam the rice for a few minutes more before serving. This can also be served at room temperature.