As you read earlier this week, Tartlets, Lemon Spinach Basmati Rice is another book-inspired recipe for Forgotten Sisters.
While this side dish would work great with a bunch of different main courses (see below), I absolutely love it served with Baked Sea Scallops.
Why do I love Lemon Spinach Basmati Rice?
If you’ve made my Halal-Inspired Chicken and Rice, you know how delicious basmati rice can be. The grains fluff up individually and don’t clump, and the rice has an amazing natural aroma that I could sniff all day like perfume.
This new rice dish is a little nutty and a little citrusy. And, the vivid, green twirls of spinach make you feel like you’re eating a healthy side.
Why is this a great side dish for Baked Sea Scallops?
Lemon Spinach Basmati Rice is so, so good with Baked Sea Scallops. We all know how well lemon works with seafood, so the flavors in this side dish complement and brighten up the buttery, herby scallops.
Both the spinach and the scallops are cooked with a little bit of nutmeg, and the natural nutty notes of the rice work well with the crunchy breadcrumb topping.
In the time it makes the cook the rice, you can prep and bake the scallops. Yes, I’ve delivered you the perfect meal. You’re welcome.
What else can you serve with Lemon Spinach Basmati Rice?
Lemon Spinach Basmati Rice would be a great side dish with these main dinner courses:
Poultry and Beef: Raspberry Thyme Chicken, Grand-Mere’s Friday Night Chicken, Lemon Herb Chicken, Quick Beef Gyros, and Grilled Rosemary Balsamic Steaks
Fish and Seafood: Baked Flounder with Shrimp Stuffing, Salmon with Creamy Dill Sauce, and Lemon Flounder Piccata
Vegetarian: Quick Chickpea Curry or Ratatouille Pasta (swap out the pasta for the rice!)
Lemon Spinach Basmati Rice
Ingredients
- 2 tbsp unsalted butter, DIVDED
- 4 cups fresh spinach, tightly packed
- 1 1/2 tsp onion powder, DIVIDED
- 1/2 tsp salt, DIVIDED
- 1/2 tsp ground black pepper, DIVIDED
- generous pinch of ground nutmeg
- 1 1/4 cups basmati rice
- 1 cup low sodium chicken broth
- zest of one lemon
- juice from half a lemon
Instructions
- Melt 1 tbsp butter in a medium skillet over medium-high heat. Add 1 tsp onion powder, ¼ tsp salt, ¼ tsp ground pepper, and a pinch of ground nutmeg. Stir spices together so they blend into the butter.
- Mix the spinach into the skillet, stirringregularly to ensure all pieces are coated with seasoned butter. Spinach willwilt down after 3-4 minutes.
- Transfer cooked spinach to another bowl and set aside.
- In the same skillet, melt the remaining 1 tbsp butter. Add the remaining ½ tsp onion powder, ¼ tsp salt, and ¼ tsp ground pepper and stir to combine.
- Add the basmati rice to the skillet and stir to coat. Let rice toast, stirring regularly, for 1-2 minutes, or until fragrant.
- Add the chicken broth to the skillet and stir so rice is entirely covered. Bring mixture to a boil, cover the skillet, reduce heat to a simmer, and let rice cook 8 minutes without disturbing it. (Seriously. Do not lift the cover!)
- Remove the covered skillet from the heat and turn off the stove. Let rice rest in the skillet, covered, for about 10 minutes, until the water is completely absorbed and the rice is tender. [If making Baked Sea Scallops, make the scallops while the rice is cooking.]
- Fluff cooked rice with a fork, then stir in the cooked spinach and any spinach juice that collected.
- Stir the lemon zest and lemon juice into the spinach and rice. Serve immediately (preferably with Baked Sea Scallops).
