SPINACH LEMON RICE
Make and share this Spinach Lemon Rice recipe from Food.com.
Provided by Dona England
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain rice in cold water.
- Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
- Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
- Uncover place shredded spinach on top of rice without stirring.
- Cover again and cook for another 5 minutes.
- Turn off heat, add lemon juice and let stand covered 10 minutes.
- Fluff with a fork and serve.
Nutrition Facts : Calories 202.1, Fat 2.6, SaturatedFat 0.4, Sodium 31.4, Carbohydrate 40.1, Fiber 2.1, Sugar 0.4, Protein 4.2
SPINACH RICE
Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch
Provided by Tonia Buxton
Categories Side dish
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
- Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
- When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.
Nutrition Facts : Calories 519 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 37 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
GREEK SPINACH RICE (SPANAKORIZO)
With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste - don't leave them out!
Provided by Chef John
Categories Rice Side Dishes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
- Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
- Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
- Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
- Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 51.1 g, Cholesterol 16.7 mg, Fat 14.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 917.6 mg
SPINACH AND RICE WITH LEMON
Categories Rice Side Lemon Spinach Summer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes. Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes. Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.
- While rice is cooking, heat oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute. Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes. Stir in 2 teaspoons lemon juice, then add rice and stir until just combined. Season with salt and pepper, then add up to 1 tablespoon lemon juice (to taste).
BAKED SPINACH RICE
A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments.
Provided by David Tanis
Categories casseroles, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
- In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
- Heat oven to 375 degrees. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
- Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
- Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
- Cover and bake for 30 minutes, then uncover and bake 10 minutes more, until top is browned.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
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