Vegan Almond Rice with Spinach and Artichokes
I love rice. And this vegan almond rice with spinach and artichokes is one of my favorite recipes!
I sometimes add garbanzo beans so to increase its protein. It is an excellent side dish, and it takes minutes to make, and can also be served room temperature as a rice salad. I have made this recipe so many times for my meal prep, and often change the spinach for arugula, the artichoke for roasted cauliflower, and the slivered almonds for toasted pepitas or sunflower seeds. And no matter what I do it always tastes divine! I love white Basmati rice for this recipe, but the brown Basmati is also great. Even short grain brown rice works. I want to try a different grain or add wild rice. So many possibilities!
Almond Rice with Spinach and Artichokes
- 1 1/2 cups basmati rice
- 3 cups salted water (salt to taste, I add 1/2 tsp then more if needed)
- 4 cups baby spinach
- 1/2 cup marinated artichoke hearts
- 1/2 cup toasted slivered almonds
- 1 cup fresh dill, chopped
- 1 tablespoon grated lemon zest juice of 2 lemons
- 1/3 cup extra-virgin olive oil
- salt and pepper to taste
Bring the water to a simmer and cook the rice over low heat, covered about 20 minutes. Fluff with a fork and let it cool. Toss the remaining ingredients and adjust the seasoning.