Spanokoriso Oamc Spinach Rice Recipes
SPINACH AND RICE (SPANAKORIZO)
This is a Greek side dish that our family loves. Add a little Feta cheese and fresh lemon after it's cooked and you have heaven.
Provided by Kathy Bezemes Walstrom
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 35.7 g, Fat 19.3 g, Fiber 7.1 g, Protein 9.8 g, SaturatedFat 2.7 g, Sodium 552.7 mg, Sugar 6.6 g
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
SPANOKORISO OAMC SPINACH RICE
Freeze your own takeaway! This came from an October 1986 Home and Freezer Digest, a British magazine. It can be a vegetarian main dish, especially if you sprinkle with feta before serving. Fills four 7.5 x 5x 1.25 inch (19 x 13 x 3 cm) foil trays. Use whatever containers work for you. You can use frozen chopped spinach too, just thaw and drain, pressing all the moisture out. And it's great with kale, dandelion greens, etc. Look up edible weeds and use them. Purslane has the most omega 3s in the plant kingdom,tastes like spinach and grows like the weed it is!
Provided by diajoh
Categories < 60 Mins
Time 40m
Yield 4 trays, 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly cook spinachwith water for 5 minutes. Drain thoroughly and cool.
- Chop finely with scissors.
- Heat oil in large frying pan and stir fry onions 4 minutes.
- Wash rice until water runs clear and add to pan. Stir until coated with oil.
- Add the boiling water.
- Bring to the boil, partially cover and simmer about 18 minutes until rice is osft and water is absorbed. Don't worry if there's a little extra water.
- Add dill, and spinach. Season with pepper.
- Cool, divide among trays, seal and label. Use within 6 months.
- Reheat from frozen, covered, 400F, 200C, gas mark 6 for 40 minutes. Obviously if it's in plastic, reheat differently.
- Serve with lemon juice.
Nutrition Facts : Calories 475.6, Fat 14.9, SaturatedFat 2, Sodium 142.6, Carbohydrate 75.5, Fiber 5.1, Sugar 0.8, Protein 11.2
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