Buttered Spinach And Rice Food

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SPINACH AND CHEESE RICE WITH MUSHROOMS



Spinach and Cheese Rice With Mushrooms image

A favorite rice dish at our house! Frozen spinach can be used in place of fresh if desired, just make certain to hand-squeeze out excess moisture.

Provided by Kittencalrecipezazz

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons oil
3 tablespoons butter
1 -2 tablespoon fresh minced garlic (or to taste)
1 cup sliced mushrooms (can use more)
1 1/2 lbs spinach, shredded (about 5 cups)
salt and pepper
1 1/2 cups shredded cheddar cheese (can use more or less)
1/2 cup small curd cottage cheese
3 cups cooked short-grain rice
7 slices mozzarella cheese
paprika (to garnish, any amount desired)

Steps:

  • Set oven to 400 degrees.
  • Grease an 8-inch square baking dish.
  • In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
  • Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
  • Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
  • Make a layer of cooked rice on the bottom of baking dish.
  • Spoon spinach/cheese mixture evenly over the rice.
  • Top with mozzarella cheese slices, then sprinkle with paprika.
  • Bake for 8-10 minutes.
  • Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
  • Cut into squares, and serve hot.

SPINACH PILAF



Spinach Pilaf image

I love spinach and rice together,if you do I think you'll like this recipe. Adapted from Great Food Without Fuss.

Provided by RecipeMonster

Categories     Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted butter
3 bunches spinach, washed and stems trimmed or 2 (10 ounce) bags spinach leaves
2 teaspoons salt
1 large onion, diced
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 cups cooked rice, preferably basmati
2 tomatoes, seeded and diced

Steps:

  • In a large skillet over medium-high heat, melt 2 tablespoons butter. Saute spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach.
  • Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through.

Nutrition Facts : Calories 318.6, Fat 13.4, SaturatedFat 7.6, Cholesterol 30.5, Sodium 1372.9, Carbohydrate 43.7, Fiber 7.8, Sugar 4.3, Protein 10.9

SPANAKORIZO (GREEK SPINACH AND RICE)



Spanakorizo (Greek Spinach and Rice) image

In Greece spanakorizo is served as a main dish with crusty bread. Please do not omit the fresh lemon juice and feta it is what makes this dish special, I use freshly grated Parmesan cheese sometimes in place of feta. Two 10-ounce boxes frozen spinach, thawed can be used in place of fresh. You can double the complete recipe but do not double the olive oil, butter and garlic amounts. If you are not a dill-lover then reduce amount.

Provided by Kittencalrecipezazz

Categories     Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup olive oil
2 tablespoons butter (or use all olive oil)
2 medium onions, chopped
1 -2 tablespoon fresh minced garlic (or to taste)
2 lbs fresh spinach (rinsed and stems removed)
1 (8 ounce) can tomato sauce
2 cups water (or use 1 cup each chicken broth and water)
2 -4 teaspoons fresh dill (or use 1 teaspoon dried dill)
salt and pepper
1/2 cup short-grain white rice
fresh lemon juice
crumbled feta cheese
hard-boiled egg (peeled and sliced) (optional)

Steps:

  • Heat oil with butter in a large skillet over medium-high heat; add in onions and garlic and saute for about 4-5 minutes or until softened.
  • Add in fresh spinach and cook stirring for 3 minutes.
  • Add in tomato sauce and water (or water and broth) bring to a boil, then season with salt, pepper and dill.
  • Add in rice, then reduce the heat to low, cover and simmer for about 25 minutes or until rice is tender (adding in a little more water if needed).
  • Drizzle with fresh lemon juice, then sprinkle with feta cheese.
  • Garnish with hard-boiled eggs and lemon wedges.

Nutrition Facts : Calories 396.2, Fat 24.9, SaturatedFat 6.3, Cholesterol 15.3, Sodium 524.9, Carbohydrate 38.5, Fiber 7.4, Sugar 5.8, Protein 9.6

MEDITERRANEAN SPINACH AND RICE



Mediterranean Spinach and Rice image

from Kraft Foods. If you make the recipe as-is, it is more spinach-y and less rice-y. A 10-oz block of frozen spinach works nicely. I prefer more rice, so I use less spinach and usually go with brown rice. Great additions at the end include: chicken, toasted almonds, dried fruit, herbs to your liking, and anything else your heart desires! Note: Cooking time omits the time to cook the rice (you can use minute rice, a rice cooker, or stovetop - whatever you prefer).

Provided by mikey ev

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup long grain white rice
1 tablespoon olive oil
4 garlic cloves, finely chopped
1/2 cup raisins
1/2 cup golden raisin
1 lb spinach leaves, washed dried, and coarsely chopped (or 10 oz frozen spinach thawed)
1 medium red bell pepper, thinly sliced
1/2 cup feta cheese, crumbled
1/2 teaspoon pepper
salt

Steps:

  • Cook rice according to package directions, omitting oil and salt.
  • Heat a large skillet or wok over medium heat.
  • Add oil and garlic.
  • Stir until garlic is light golden brown, about 2 minutes.
  • Add raisins and cook for 1 minute.
  • Add spinach 1/3 at a time, tossing quickly just until each addition begins to wilt.
  • Add cooked rice, red bell pepper, feta cheese, and pepper.
  • Stir briefly to combine and season with salt to taste.

Nutrition Facts : Calories 264, Fat 5.6, SaturatedFat 2.3, Cholesterol 11.1, Sodium 204.5, Carbohydrate 49.1, Fiber 3.5, Sugar 16, Protein 7.3

BUTTERED SPINACH



Buttered Spinach image

This is our favorite side dish in the summer. It's so good when freshly cooked, the kids even love it. This bears NO resemblence to canned spinach! Quick and easy.

Provided by MizzNezz

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh spinach
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
lemon juice or vinegar, optional

Steps:

  • Cut stems from spinach.
  • Place spinach in sink full of water.
  • Swish it around to clean well.
  • Remove from water.
  • Drain the sink, then put more fresh water in the sink and wash spinach again.
  • Pull the spinach out of the water and let drip.
  • Place in large pot.
  • Add no water, the water clinging to the spinach will be enough.
  • Place pot on high heat until steaming.
  • Stir, reduce heat to med, cook for 2 minutes, stirring once.
  • Drain in colander.
  • Return to pan, add butter, salt and pepper, stir to coat.
  • Serve with lemon juice or vinegar on the side.

SPINACH RICE



Spinach Rice image

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

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

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 AND RICE



Spinach and Rice image

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

3 tablespoons olive oil
1 onion, chopped
9 ounces fresh spinach, cleaned & de-stemmed
14 ounces tomatoes, diced with basil and oregano
1 1/2 cups water
salt & pepper
1/2 cup uncooked rice

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

BUTTERED SPINACH AND RICE



Buttered Spinach and Rice image

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

3 tablespoons butter
1 onion, chopped
1 -2 fresh tomato, chopped
1 cup long grain rice
2 garlic cloves, crushed
2 1/2 cups stock or 2 1/2 cups water
12 ounces shredded fresh spinach (or 8 oz frozen spinach)
salt, to taste
pepper, to taste

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

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