Recipe by Chavi Feldman

Brown Rice with Spinach and Parsley

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Parve Parve
Easy Easy
10 Servings

No Allergens specified

Looking for an extra side that’s healthy, filling, and a bit different? Try this rice and spinach combo for an easy and flavorful filler. Plus, it’s a great way to include those nutritious dark leafy vegetables in your diet.


Main ingredients

  • 1 (16-ounce/450-gram) bag frozen chopped spinach

  • 9 cubes Dorot Gardens Frozen Parsley, or 1/4 cup chopped fresh parsley

  • 2–3 tablespoons cooking oil

  • 1 medium onion, diced

  • 2 cups long grain brown rice

  • 4 cups water

  • 1 tablespoon chicken soup mix (MSG free)

  • 1 and 1/2 teaspoon Pereg Garlic Powder

  • 1/4 teaspoon Pereg Turmeric (optional)

  • 1 and 1/2 teaspoon salt

  • 1/4 teaspoon black pepper


Prepare the Rice


Defrost spinach in a colander and squeeze out all excess water, using several sheets of paper towel. Place in a bowl together with the parsley. Set aside.


Heat oil in a medium saucepan and add onion. Sauté for about 10 minutes, until soft and golden. Remove from pan and add to the spinach and parsley mixture.


Rinse rice in a strainer until the water runs clear. Place the rice in the pan you used to sauté the onion and stir for two minutes. Add water and chicken soup mix.


Bring to a boil, reduce heat, and simmer until rice is almost cooked, about 15–18 minutes.


Add spinach, parsley, and onion mixture, along with spices. Mix thoroughly to combine.


Continue cooking for a few more minutes until rice is completely cooked. Add more water if necessary. Taste and adjust seasonings. Serve warm.


Photography: Moishe Wulliger Food Styling: Renee Muller

Brown Rice with Spinach and Parsley

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