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Rice and Spinach Pilaf

Rice and Spinach Pilaf recipe

Perk up a rice side dish with color, taste and nutrition with spinach and Skinny B cereal. For a special Valentine’s Day meal mold the Rice and Spinach pilaf in a ramekin or heart-shaped dish to serve.

"This side dish is hardy and packed with fiber and good fats from the coconut. This dish is sure to satisfy!" Erika Weissenborn B.Sc. FNH, CHN


  • 1 T. Coconut Oil
  • 3 T. chopped onion
  • 3/4 cup brown basmati rice
  • 2/3 c. vegetable stock
  • 2/3 c. water
  • 1/4 c. white wine (or substitute stock)
  • 1/2-3/4 tsp (3 ml) kosher salt
  • 2 T. (28 g) Skinny B
  • 1/3 c. coconut milk
  • 2 T. freshly grated Parmesan cheese
  • 1 c. chopped baby spinach leaves


  1. Heat coconut oil in heavy saucepan and add onions
  2. Saute over medium heat until translucent
  3. Stir in rice and cook stirring constantly for about 5 minutes A
  4. dd stock, water, wine and salt
  5. Mix well and bring to a roiling boil while stirring
  6. Cover and reduce heat to low
  7. Simmer for about 25 minutes – until all water is absorbed (check after 20 minutes, then every 5 minutes until done)
  8. Fold in Skinny B cereal, coconut milk, cheese and spinach leaves
  9. Remove from heat and let sit for about 5 minutes
  10. Stir before serving
  11. Garnish with fresh herbs
  12. For a special presentation, coat a 4-ounce ramekin - or a small heart shaped tin - lightly with coconut oil. Pack the rice mixture into the ramekin and immediately invert onto serving plates. Repeat for remaining servings – it may not be necessary to reapply oil.

Nutrition Facts for Rice and Spinach Pilaf recipe

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