Spinach Gorgonzola And Lemon Rice Recipes

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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



Spinach Lemon Rice image

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

1 cup jasmine rice
2 cups vegetable stock or 2 cups chicken stock
2 teaspoons olive oil
1 lemon, zest of
1 lemon, juice of
5 ounces Baby Spinach, shredded

SAUTEED SPINACH WITH GARLIC AND LEMON

This is a quick, healthy and tasty side dish for chicken and steak dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 5



Sauteed Spinach with Garlic and Lemon image

Steps:

  • In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
  • Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
  • Drain liquid from skillet; add lemon juice, salt, and pepper to taste.

Nutrition Facts : Calories 113 g, Fat 8 g, Fiber 4 g, Protein 6 g

2 tablespoons olive oil
4 garlic cloves, peeled and smashed
3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned, with some water still clinging
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

CREAMY GORGONZOLA SPINACH PASTA

This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.

Provided by gartenfee

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 7



Creamy Gorgonzola Spinach Pasta image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
  • Drain fusilli and toss with sauce. Serve immediately.

Nutrition Facts : Calories 730 calories, Carbohydrate 88.5 g, Cholesterol 111 mg, Fat 33.9 g, Fiber 4.6 g, Protein 21.3 g, SaturatedFat 20 g, Sodium 293.3 mg, Sugar 4.7 g

1 (16 ounce) package fusilli pasta
1 ½ tablespoons butter
2 shallots, minced
1 cup heavy whipping cream
4 cups fresh spinach
½ cup Gorgonzola cheese
salt and freshly ground black pepper to taste

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



Spinach and Rice with Lemon image

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).

2 tablespoons unsalted butter
1/4 cup finely chopped shallots (2 to 3)
1 cup long-grain white rice
1 2/3 cups low-sodium chicken broth (13 fl oz)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic (2 cloves)
3 (10-oz) bags spinach, tough stems discarded
1 teaspoon salt
1/4 teaspoon black pepper
2 to 3 teaspoons fresh lemon juice

SPINACH, GORGONZOLA AND LEMON RICE

Makes a lovely side dish or can be used as a vegetarian meal. Prep time does not include cooking time for rice (your choice of white or brown).

Provided by DailyInspiration

Categories     Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10



Spinach, Gorgonzola and Lemon Rice image

Steps:

  • Heat oil in a large saucepan over medium heat. Add mushrooms and cook until soft. Add cheese & cook 3 minutes. Stir in cream, lemon juice, salt and pepper. Stir in rice and heat until hot, about 5 minutes. Stir in spinach just before serving. Sprinkle with lemon zest to serve.

Nutrition Facts : Calories 305, Fat 17.6, SaturatedFat 8.8, Cholesterol 41.4, Sodium 474.7, Carbohydrate 29.2, Fiber 0.8, Sugar 0.8, Protein 7.7

2 tablespoons olive oil
2 cups fresh mushrooms, coarsely chopped
1 (4 ounce) package gorgonzola, crumbled
1/2 cup heavy cream (or could use half & half)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice
2 cups fresh baby spinach leaves (lightly packed)
2 teaspoons lemon zest

BACON, SPINACH & GORGONZOLA PASTA

An indulgent pasta dish that is quick and cheap to make

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 8



Bacon, spinach & gorgonzola pasta image

Steps:

  • Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
  • Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

Nutrition Facts : Calories 658 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 35 grams protein, Sodium 4.06 milligram of sodium

350g penne pasta
1 tbsp vegetable oil
1 onion , chopped
8 rashers smoked back bacon , chopped
200ml hot vegetable stock
300g frozen pea
150g pack gorgonzola , cubed
250g spinach

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



Spinach Rice image

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

⅓ cup uncooked long grain white rice
⅔ cup water
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
¼ cup milk
2 fresh jalapeno peppers, seeded and chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
½ cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 ounces processed cheese food, cubed

RICE WITH LEMON AND SPINACH

This savory side dish sent in by Billie Moss of El Sobrante, California has a light lemon flavor. Baked with feta and spinach, it's a lovely accompaniment to most main courses...and pairs perfectly with fish.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 11



Rice with Lemon and Spinach image

Steps:

  • In a skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the rice, spinach, lemon juice, salt, dill and pepper. Reserve 1 tablespoon cheese. Stir remaining into skillet; mix well., Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with reserved cheese. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

1 small onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked long grain rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
1/3 cup crumbled feta cheese, divided

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