Parmesan Spinach Rice Fritters Food

BAKED RICE WITH SPINACH AND PARMESAN CHEESE

Steps:

• Heat the oven to 400 F.
• Grease a 3-quart baking dish or casserole.
• Peel the onion and chop it finely.
• Heat the olive oil in a medium saucepan or saute pan over medium heat. Add the finely chopped onion and cook until it is softened and translucent, stirring frequently. Add 4 1/2 cups of chicken stock and continue cooking until the stock comes to a simmer.
• Put the rice in a colander or mesh strainer and rinse with cold water.
• Transfer the rice to the prepared baking dish or casserole; add the chicken stock and onion mixture and stir the mixture gently until blended.
• Bake the rice, uncovered, in the preheated oven for 25 minutes, or until the liquid is almost absorbed. Stir the rice occasionally and add more stock, if necessary.
• Meanwhile, give the spinach a rough chop
• De-stem and chop the herbs finely.
• Remove the casserole from the oven and stir in the pepper, spinach, herbs, and Parmesan cheese. Taste the rice and add salt, if necessary. If the mixture seems dry, add more chicken stock.
• Cover the baking dish tightly with foil and return it to the oven. Bake the casserole for about 5 minutes longer, or until the rice is tender and the spinach has wilted.
• Stir the rice mixture with a fork to fluff.

SPINACH-PARMESAN FRITTATA

Steps:

• Heat oven to 350ºF.
• Heat dressing in large skillet on medium heat. Add onions; cook and stir 2 to 3 min. or until tender. Stir in spinach, herbs and garlic. Cook and stir 1 min. or until spinach is wilted.
• Beat eggs with whisk in large bowl. Stir in cheese, pepper and spinach mixture. Spoon into 4 (5-oz.) ramekins sprayed with cooking spray. Sprinkle with shallots.
• Bake 25 to 30 min. or until golden brown.

CREAMY PARMESAN SPINACH

Steps:

• Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

PARMESAN SPINACH & RICE FRITTERS

Steps:

• Pre-heat defryer to 365°F.
• Squeeze the water out of the spinach.
• Mix all the ingredients well.
• Add more flour, if needed, untill mixture will hold together on a spoon.
• Carefully, drop spoonful sized balls into hot oil.
• Fry until golden brown.

SPINACH RICE FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Grease a 2-quart baking dish.
• In a small pan, warm oil over medium-high heat and add the onion and garlic and saute for 2 minutes until softened.
• Remove from heat and reserve.
• In a medium bowl, lightly beat the eggs.
• Add the milk and seasonings and combine well.
• Add the rice, spinach, Parmesan and onion mixture and combine well.
• Transfer to the prepared dish and sprinkle with mozzarella cheese.
• Bake for 1 hour until heated through and golden on top.

KITTENCAL'S SPINACH PARMESAN RICE BAKE

Steps:

• Set oven to 350°F.
• Generously grease a 11 x 7-inch baking dish.
• In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
• Season with salt, pepper and cayenne to taste.
• Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
• Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
• Top with mozzarella cheese the last 5 minutes of baking (if using).
• Note: for a more fluffier texture casserole, 4 eggs may be used.

SPINACH AND PEA FRITTERS

Steps:

• Squeeze the excess water out of the spinach and set aside. (You should have about 1 cup of prepped spinach.) Line a plate with paper towels.
• In a large bowl, beat together the eggs, garlic, 3/4 teaspoon salt and the red-pepper flakes. Fold in the peas and reserved spinach, being sure to break up the spinach to help it distribute evenly. Add the flour, cheese, herbs, lemon zest and baking powder, and fold to combine evenly.
• In a large nonstick skillet, heat 1/4 cup oil over medium-high. Add 4 (1/4-cup) scoops of the fritter mixture into the hot oil and press them down into 1/4-inch-thick patties. Fry until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the prepared plate to drain; season with salt.
• Repeat with the remaining vegetable mixture and oil as necessary. Garnish fritters with additional herbs and serve with yogurt.

SKILLET SPINACH ARTICHOKE PARMESAN RICE RECIPE BY TASTY

Steps:

• Heat a large skillet on medium high heat. Add rice and water and bring to a boil. After rice has started to boil, lower heat to medium-low. Cover and cook for 7 minutes.
• Stir rice and add cream cheese and mix well. Increase heat to medium and add spinach, artichokes, red pepper flakes, and garlic powder , stirring gently.
• Add in grated parmesan cheese and stir again. Cook for 8 minutes, stirring occasionally until rice is tender.
• Add salt and pepper to taste and stir again to blend flavors. Remove from heat.
• Garnish with shredded parmesan and serve warm.

SPINACH FRITTERS (RACHAEL RAY)

Steps:

• In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
• Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.