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
BUTTERED SPINACH AND RICE
This is an interesting variation on the basic rice side dish from Taste of the Caribbean by Rosamund Grant. It is tasty all on its own, but unassuming enough to serve with a spicier dish to top it off. Note: The original recipe called for 2 1/2 cups basmati rice with 2 1/2 cups of water - I used that same amount of water with just a little over 1 cup of regular long grain rice and it was just right. Collard greens could also be used in place of the spinach.
Provided by pattikay in L.A.
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in a saucepan with tight-fitting lid.
- Gently saute the onion for 3 or 4 minutes.
- Stir in the chopped tomatoes.
- Add the rice and crushed garlic, gently cook for 5 minutes.
- Gradually add the stock or water, stirring constantly.
- Season to taste with salt and pepper.
- Cover and simmer gently for 10-15 minutes, till rice is almost cooked, then reduce heat to low.
- Spread the spinach in a thick layer over the rice.
- Cover the pan and cook over low heat, 5-8 minutes, till spinach has wilted and rice is tender.
Nutrition Facts : Calories 286.1, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 140.3, Carbohydrate 44.9, Fiber 3.5, Sugar 2.5, Protein 6.7
SPINACH AND RICE
Dill and oregano do a nice job of dressing up this dish. It makes a great side with savory lamb or pork chops. -Laura Nurse, Lilburn, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onions in oil until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the water, dill, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Add spinach; heat through.
Nutrition Facts : Calories 110 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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
SPINACH AND RICE
Make and share this Spinach and Rice recipe from Food.com.
Provided by Coraniaid
Categories Rice
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet & saute onions until translucent.
- Add spinach and cook until wilted, stirring occasionally.
- Add tomatoes (with liquids) and water.
- Bring to a boil.
- Add rice, lower heat & let simmer, stirring occasionally, for 20-25 minutes until rice is done.
Nutrition Facts : Calories 444.8, Fat 21.5, SaturatedFat 3, Sodium 129.5, Carbohydrate 56.7, Fiber 7.1, Sugar 8.2, Protein 9.6
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
SPINACH-ALMOND RICE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 3 cups salted water to a simmer; add 1 1/2 cups basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with 4 cups baby spinach, 1/2 cup each chopped marinated artichoke hearts and toasted slivered almonds, 1 cup chopped fresh dill, 1 tablespoon grated lemon zest, the juice of 2 lemons and 1/3 cup olive oil. Season with salt and pepper.
SPINACH AND RICE PIE
Found this in the Oct. 2005 issue of Family Circle. I think it sounds wonderful! I can't wait to make it. (don't let the # of steps discourage you - it really isn't difficult or very time consuming)
Provided by jovigirl
Categories White Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In small skillet, over medium heat, saute scallions in 1 tbsp of the butter until soft, about 3 minutes.
- Let cool slightly.
- In large bowl, lightly beat eggs. Stir in feta and cottage cheeses, dried dill, salt and scallions.
- With your hands, gently squeeze all water out of the spinach.
- Add spinach, rice and lemon to egg mixture, stirring to combine well.
- Heat oven to 350F and set out a 9-inch deep dish pie plate. Melt remaining 5 tbsp butter.
- Unroll phyllo; keep covered with plastic wrap. Working quickly and carefully, remove 1 sheet and place on a clean, flat surface.
- Brush very lightly with melted butter and place in pie plate with about 2 inches of the phyllo hanging over the rim.
- Repeat with 7 more sheets, arranging them around the pie plate in an overlapping pattern with a 2-inch overhang.
- Scrape spinach filling into pie plate, smoothing the top.
- Brush butter over 1 phyllo sheet, fold it in half and place it on top of the filling.
- Repeat with a second sheet.
- Gentliy lift the overhanging phyllo over the top to encase the pie.
- Lightly brush the top with any remaining butter.
- Bake at 350F for 50 minutes or until filling reaches 160F and crust is golden.
Nutrition Facts : Calories 363.3, Fat 21.9, SaturatedFat 12.4, Cholesterol 192, Sodium 803.5, Carbohydrate 27.7, Fiber 3.9, Sugar 2.3, Protein 15.9
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).
SPINACH AND RICE STUFFED CHICKEN
Make and share this Spinach and Rice Stuffed Chicken recipe from Food.com.
Provided by Sackville
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 220C or 425 degrees F.
- In a saucepan, put in just enough water to cover the bottom, bring to a boil and then wilt half the spinach in the water.
- Drain and cool.
- In a small frying pan heat 1 tbsp olive oil.
- Gently fry the onion and garlic for 1 minute to soften.
- Remove from the heat.
- In a medium bowl mix together the cooked spinach, rice, onion, garlic, basil and parsley.
- Season.
- Cut a slice in each chicken breast.
- Divide the spinach mixture between the two pockets, packing it in tightly.
- Wrap two strips of bacon around each chicken breast.
- Transfer to the oven and bake for 30-35 minutes or until the chicken and bacon are cooked.
- In a medium bowl mix the remaining oil with the balsamic vinegar.
- Fold in the remaining uncooked spinach.
- To serve, sit the chicken on a bed of dressed spinach.
Nutrition Facts : Calories 834.5, Fat 35.1, SaturatedFat 8.3, Cholesterol 103.7, Sodium 307.8, Carbohydrate 85.2, Fiber 4.2, Sugar 2, Protein 42
SPINACH AND RICE CASSEROLE
I cut this out of either a copy of Light and Tasty or Simple and Delicious years ago. We enjoy this with simple roasted meat, but I can eat it on its own as a main dish.
Provided by DeniseBC
Categories White Rice
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Tear spinach into bite sized pieces, removing stems and set aside.
- In a large saucepan, saute onion in olive oil until tender. Add rice. Cook, stirring constantly, for 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
- Stir in spinach, salt and pepper and cook until spinach is wilted.
- Transfer mixture to a 2 quart prepared baking dish. Sprinkle with cheese.
- Cover and bake at 375 for 20-25 minutes or until rice is tender. Remove lid and turn oven to broil to brown cheese a bit.
SPINACH AND LEMON RICE PILAF
Great side dish for roast or grilled chicken, grilled steak or fish. The vegetables and lemon give a wonderful fresh garden taste. You can vary the amounts of the veggies to your taste. I use just a little more rice to stock than usual as I prefer a slightly drier pilaf.
Provided by Semra22
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
- Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
- Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.
Nutrition Facts : Calories 262.9, Fat 3.7, SaturatedFat 1.7, Cholesterol 8.7, Sodium 290.7, Carbohydrate 48.9, Fiber 1, Sugar 2.5, Protein 7.1
SPINACH RICE
Even if you don't like spinach, you will love this creamy rice dish. Add more or less jalapeno peppers to your liking.
Provided by Marites
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
- Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
- Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 17.9 g, Cholesterol 30 mg, Fat 12.1 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 6.2 g, Sodium 830.3 mg, Sugar 3.2 g
SPINACH, CHEESE & ONION RICE TORTE
Risotto rice cooks in the filling to give it a creamy texture, which binds the vegetarian ingredients together beautifully
Provided by Angela Nilsen
Categories Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Wash the spinach and put it in a large saucepan with just the water that clings to its leaves. Heat for 1-2 mins until gently wilted, then tip into a colander and allow to cool. Once cool, squeeze out the excess water and chop finely.
- Heat the oil in a frying pan and gently cook the onion for about 5 mins until softened. Stir in the garlic and chilli flakes, and cook for 1 min more. Tip into a bowl, add the spinach, courgettes, rice and cheese, and toss together.
- Beat the 2 large eggs with the mustard, a pinch of salt and a good grinding of black pepper. Add to the spinach mixture and mix well. Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to preheat. Cut the pastry in half and roll 1 piece out on a lightly floured work surface until you have a sheet that measures 32 x 17cm. Place in a 30 x 15cm tin and prick it well all over the base. Roll out the remaining piece of pastry to the same size.
- Spoon the spinach mixture into the pastry base. Beat together the milk and remaining medium egg, then brush the edges of the pastry with it. Lay the other sheet of pastry over the top and press down gently to seal. Brush the top with a little more beaten egg and sprinkle with the sesame seeds.
- Place the tin on the preheated baking tray and bake for 10 mins, then reduce the temperature to 160C/140C fan/gas 4 and bake for a further 30 mins until the pastry is golden. Leave to cool for 10 mins before cutting into squares.
Nutrition Facts : Calories 631 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.9 milligram of sodium
GREEK STYLE SPINACH AND RICE
Make and share this Greek Style Spinach and Rice recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy skillet or wok.
- Add onion and garlic and cook on medium-high until onion is softened and transparent.
- Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
- Toss in basil.
- Add salt and pepper to taste.
- Place in serving bowl and sprinkle with feta cheese.
SPINACH, SALMON, AND RICE
Salmon and Spinach are so good for your baby. Whip up this yummy recipe for great nutritional benefits. You may even wish to try it yourself. I found this recipe in Blender Baby Food by Nicole Young. She recommends this recipe for babies 8 months and older.
Provided by CookingSandefer
Categories Low Cholesterol
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat oil over medium-high heat. Add onion and cook, stirring, until tender but not browned, about 3 minutes.
- Add rice and stir until coated with oil. Stir in water and bring to a boil. Cover, reduce heat, and simmer until most of the water has been absorbed and rice is slightly tender, about 15 minutes.
- Arrange spinach and salmon on top of rice, cover and continue to cook until spinach is wilted and salmon flakes easily when tested with a fork, about 10 minutes.
- Transfer to a blender, add lemon juice and puree on high to desired consistency, adding more water if necessary.
Nutrition Facts : Calories 147, Fat 3.4, SaturatedFat 0.5, Cholesterol 14.9, Sodium 26.9, Carbohydrate 20.7, Fiber 0.7, Sugar 0.5, Protein 7.6
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