Leafy rice pilaf Calories

To make leafy rice pilaf, soften chopped onion in oil, stir in rinsed rice, then add chopped greens and cooking liquid. Cover and cook until the rice is tender, then let it stand briefly before fluffing so the grains settle.

Not necessarily. Leafy rice pilaf describes rice cooked with leafy greens and often onion, while spinach rice specifically uses spinach; leafy rice pilaf may use chard or other greens and can vary by household or region.

A medium- or long-grain rice that cooks into separate grains works well for leafy rice pilaf. Rinse it until the water is mostly clear and drain it well before cooking to reduce excess surface starch.

Leafy rice pilaf usually turns mushy when it has too much cooking liquid, is stirred too often, or the rice was not drained after rinsing. Greens can release water as they cook, so add liquid carefully and keep the lid on.

Leafy rice pilaf pairs well with plain yogurt, a cucumber salad, or grilled vegetables. For a more substantial meal, serve it alongside grilled chicken, meatballs, or beans; the mild rice and greens work with each.

Yes, leafy rice pilaf can be made without onion. The flavor will be milder, so sauté garlic or add fresh herbs such as dill or parsley if you want extra aroma without using onion.

Reheat leafy rice pilaf until it is steaming hot throughout, either in a covered pan with a small splash of water or in the microwave. Stir partway through microwave reheating so the rice warms evenly.

Yes, leafy rice pilaf can be frozen, though the rice may soften and the greens may lose some texture after thawing. Cool it promptly, portion it into airtight containers, and thaw it in the refrigerator before reheating.

Yes, frozen spinach works in leafy rice pilaf. Thaw it and squeeze out excess water before adding it, since extra moisture can make the rice soggy; stir it in near the end if it is already cooked.