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Green rice

This is a fantastic way to make use of Spring spinach, and makes a versatile and tasty dish. It could be served as a side, or bulked up with some kind of protein into a full meal. In the photo to the right, you can see we added no chick strips (Iceland) to make a meal of it.

Lightly adapted from

Serves 2-4

Vegetarian, vegan, dairy free, gluten free


1 cup tightly packed spinach leaves, stems removed
1 cup tightly packed kale leaves, stems removed
1 1/2 cups vegetable stock or water
2 tablespoons full-fat coconut milk or cashew cream [we subbed for oat milk]
1 teaspoon salt
1 cup long-grain white rice [we used basmati]
1 tablespoon extra-virgin olive oil
1/2 cup finely diced yellow onions
1/2 cup diced green peppers
3 cloves garlic, peeled and minced


Aside from adding in a protein, I didn't change the method. So head over to for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Green rice in bowls