Easy Spinach Rice Side Dish Food

EASY SPINACH RICE RECIPE (SPANAKORIZO)

Steps:

• Here's how to make the best and easiest spinach rice that turns out perfect and fresh at all times.
• Place a pan on medium heat, add olive oil and heat until hot. Add chopped onions to the hot oil and saute until soft, fragrant and translucent.
• Add chopped spinach and stir until it wilts down, season with salt, dill (if using) black pepper, garlic granules and chicken bouillon powder.
• Add cooked rice and stir together until well combined. Finish the dish off with a squeeze of lemon juice. Take it off the heat, serve and enjoy.

SPINACH RICE

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.

EASY SPINACH & RICE SIDE DISH

Steps:

• Bring broth to boil in large saucepan; remove from heat.
• Stir in remaining ingredients; cover. Let stand 10 min.
• Fluff with fork.

SPINACH RICE

Steps:

• Heat butter on low heat and add rice, milk and salt and cook for 1 minute.
• Heat the oil and fry cumin seeds until they begin to crackle.
• Add onion and fry for 1 minute.
• Then add the green chilli and fry for some time.
• Add spinach and salt and cook till spinach is soft.
• Spread spinach at the bottom of a greased jelly mould.
• Spread the rice on top.
• Press well and cover.
• Bake in a preheated oven for 10 minutes at 400°F.
• While serving, invert on a plate and serve with hot cream of tomato soup ro any other thick soup.

SPINACH AND RICE (SPANAKORIZO)

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.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

BUTTERED SPINACH AND RICE

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.

SPINACH RICE

Steps:

• In a saucepan, heat oil over medium-high heat; saute onion until tender. Stir in water, parsley, salt and pepper; bring to a boil. Stir in rice; top with spinach., Cover; remove from heat. Let stand until rice is tender, 7-10 minutes. Stir to combine.

EASY ONE-POT CREAMY SPINACH RICE

Steps:

• Begin by heating a heavy-bottom pot such as a Dutch oven over medium-high heat. Add the butter and diced onion and saute until translucent and fragrant, about 5 minutes.
• Add the uncooked U.S.-grown medium grain rice and lightly toast. Then add 3 cups of the low-sodium stock, reserving 1 cup. Add the heavy cream and Boursin cheese, stirring to fully combine. Bring to a low simmer and reduce the heat to avoid scorching.
• Simmer, uncovered, for 10 minutes or until the rice thickens, stirring occasionally.
• After 10 minutes, add the MSG and black pepper, then add the roughly chopped spinach and remaining cup of stock. Carefully stir or fold in to combine, then cover and continue cooking 5 to 7 more minutes.
• Once the rice is fully cooked and all liquid is absorbed, stir in 3/4 cup of the parmesan cheese. Stir to combine, then sprinkle the remaining 1/4 cup over the top. Remove from heat, allow to cool slightly, and serve hot.

RICE SPINACH CASSEROLE

Steps:

• In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

SPINACH-RICE BAKE

Steps:

• Preheat oven to 325°F.
• Cook rice in 1 1/2 cups water and olive oil according to package directions.
• Squeeze all of water out of thawed spinach and let set in colander while preparing other ingredients.
• In a large bowl beat eggs.
• Add milk, chopped onion, garlic, pepper and salt.
• Mix well.
• Add cooked rice, and drained spinach, stir well.
• Mix in cheddar cheese.
• Treat 2-qt casserole dish with nonstick cooking spray.
• Pour mixture into casserole dish.
• Bake for 30-40 minutes.

SPINACH AND RICE

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.

EASY ASIAN SPINACH AND RICE SALAD

Steps:

• Cook rice according to package directions.
• When rice is finished add spinach, the heat of the rice will cook the spinach.
• Add oil and soy sauce.
• Mix well and enjoy!

SPINACH RICE

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.