Name: Spinach Brown Rice
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 cups brown rice; 2.5 cups baby spinach; 1 leaf kale (-large); 2 leaves bay; 1 yellow mango (-small); 2 scallions; 1 clove garlic; 3.75 cups water ((or vegetable stock)); 4 tbsp extra virgin olive oil; 1 lemon (-juiced & zested); 1/4 cups pine nuts (- for garnish (optional))

Healthy spinach brown rice that is made with a raw spinach and kale sauce and a lovely exotic twist from mango and lemon.

Spinach Brown Rice with Pine Nuts & Kale

A delicious, easy way to spruce up your plant based vegan brown rice dishes – Florentine style 😉

You cook the rice and dress it up with an Island style green Goddess sauce with exotic notes from mango and lemon, then sprinkle it freshly toasted pine nuts and edible flowers! Falalalalalalala

Spinach Brown Rice with Pine Nuts, Kale and Mango

Perfect as a salad, a side dish or as a main meal in a veggie bowl form.

Here are a few of our favorite toppings:

pan seared tofu

grilled vegetables: peppers, tomatoes and onions

black beans

fresh herbs

tomato salsa

roasted sweet potatoes

If you need more reasons to make this rice, just know that calorie for calorie spinach has more nutrients that most other foods on Planet Earth.

Let us know In the comments below If you make the recipe and remember to tag your photos with #CiaoFlorentina on Instagram.

Spinach Brown Rice

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

Healthy spinach brown rice that is made with a raw spinach and kale sauce and a lovely exotic twist from mango and lemon.

Course: Side Dish

Cuisine: Latin

Servings: 6 people

Calories: 376 kcal

Author: Florentina

Ingredients

2 cups brown rice
2.5 cups baby spinach
1 leaf kale -large
2 leaves bay
1 yellow mango -small
2 scallions
1 clove garlic
3.75 cups water (or vegetable stock)
4 tbsp extra virgin olive oil
1 lemon -juiced & zested
1/4 cups pine nuts - for garnish (optional)

Instructions

Add the brown rice, water, bay leaves and a pinch of sea salt to medium stock pot. Bring to a simmer, cover with a tight lid, turn the flame down and simmer away for 45 minutes or until all the water is absorbed. Remove the rice from flame and allow it to sit covered for 10 minutes.
Transfer the cooke rice to a large mixing bowl and using a fork fluff up the grains. Discard the bay leaves.
Meanwhile add the spinach, kale and sliced mayo to a food processor or blender together with the scallions, garlic, olive oil and lemon juice. Process until smooth with a pesto-like texture. Season to taste with sea salt and more lemon juice if desired.
Pour the spinach sauce on top of the rice and using a spatula fold to coat well. Garnish with the pine nuts and serve!

Nutrition Facts

Spinach Brown Rice

Amount Per Serving

Calories 376 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 1g6%

Sodium 25mg1%

Potassium 376mg11%

Carbohydrates 55g18%

Fiber 3g13%

Sugar 4g4%

Protein 6g12%

Vitamin A 2480IU50%

Vitamin C 26mg32%

Calcium 61mg6%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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