Greek Spinach Rice with White Beans

Name: Greek Spinach Rice with White Beans
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1¼ cups uncooked long-grain brown rice; 1 small red onion, finely chopped; 1 teaspoon minced fresh oregano or ½ teaspoon dried oregano; ½ teaspoon salt; 3 cups vegetable broth; 1 teaspoon minced fresh oregano or ½ teaspoon dried oregano; 4 cups chopped fresh spinach; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; ⅛ teaspoon freshly ground black pepper; Pinch of ground nutmeg; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 3 tablespoons chopped fresh mint

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Creamy Cannellini beans add protein to this dish inspired by Greek spanakorizo, or “spinach rice.” It can be made with either long- or short-grain rice, depending on your preference, but I prefer long-grain brown rice. To add color and flavor, garnish with chopped ripe tomatoes, pitted kalamata olives, and/or vegan feta.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 small red onion

Europe
Greece
Gluten-free
Vegan
Mediterranean

Method

Heat the oil or water in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the rice, broth, oregano, salt, pepper, and nutmeg and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 25 minutes.
Stir in the spinach and beans and continue cooking until the rice is tender and