Savory Spinach Rice Food

NICE 'N' SPICY SAVOURY RICE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

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.

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.

SAVOURY RICE

Steps:

• Prepare the vegetables:
• 1. Peel and chop the onion
• 2. Slice the mushrooms
• 3. Deseed and dice the red pepper
• 4. Chop the tomato
• Fry the onion in oil until soft.
• Add the mushrooms and red pepper and cook for a further 2 minutes.
• Stir in the rice.
• Mix the stock powder with the water.
• Add the stock, peas and curry powder to the rice mixture.
• Simmer for 15 minutes, until the rice is tender.
• Serve the rice in a bowl and sprinkle the chopped tomato on top.

SAVORY RICE

Steps:

• Cook rice according to package instructions (for 3 cups of rice, put 2 cups of water in a saucepan with a tight-fitting lid, add kosher salt and bring to a boil. Add rice, stir; cover with lid, reduce heat to low and simmer for 20 minutes).
• In a skillet, saute sliced onion in 1 tablespoon of butter and olive oil for 5 minutes. Add sliced mushrooms. Saute mixture for 10 minutes or until mushrooms have softened. Season with salt and pepper to taste.
• To rice, add onion/mushroom mixture, poultry seasoning, chicken broth and 1 tablesoon butter. Combine and serve.

SPINACH & RICE CRUSTLESS PIE

Steps:

• Preheat oven to 350 degrees F.
• Grease the sides and bottom of a 12 inch spring-form pan, and then sprinkle in 3/4 of the breadcrumbs.
• Turn the pan from side to side to coat the sides and bottom with the crumbs.
• Reserve the remaining breadcrumbs for the top.
• Heat the oil in a heavy bottomed saucepan and add the onion and pancetta and cook until the onion is translucent, and the pancetta is lightly browned.
• In a separate pan, wilt the spinach over low heat, then squeeze out all excess liquid, chop, and set aside.
• Add the rice to the onions and toast over medium heat for about 5 minutes, stirring continually.
• Add a ladle full of the broth and stir, cooking and adding broth as the rice cooks until it is al dente.
• Add the spinach to the rice and mix well, then allow the mixture to cool to room temperature.
• Reserving one egg yolk, lightly beat the rest of the eggs, and then stir these into the rice mixture along with the grated cheese and oregano.
• Season with salt and pepper and mix well.
• Pour the rice mixture into the prepared pan and smooth the top with a spoon.
• Lightly beat the remaining egg yolk and brush it across the top of the torta, then sprinkle on the remaining breadcrumbs.
• Bake the torta for 55 minutes to an hour until set.
• While the torta is baking, mix together the topping ingredients in a small bowl and set aside.
• Serve the torta warm or at room temperature in slices with a scoop of the tomato topping.

SAVORY BEAN SPINACH SOUP

Steps:

• In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
• Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
• Stir spinach into soup. Serve with Parmesan cheese.

SAVORY SPINACH GRATIN

Steps:

• 1 Preheat the oven to 400 degrees F.
• 2. Lightly grease a 9-inch gratin dish with olive oil.
• 3. Coarsely chop the spinach, and in a large bowl, toss it with the dill, garlic, curry powder, cumin, salt and pepper. When well combined, firmly pack the mixture into the preapred gratin dish. Sprinkle the bread crumbs generously on top. Drizzle the ghee over the crumbs, making sure they are well coated.
• 4. Bake the gratin for about 45 minutes, or until the spinach liquid has evaporated and the top has browned. Remove from the oven and serve immediately.
• Wine Suggestions: Chateau Ste.-Michele Gewurztraminer Zaca Mesa Roussann These delicate white wines enhance the lsightly spiced leafiness of the spinach gratin.

CROCK POT SAVORY BEAN AND SPINACH SOUP

Steps:

• In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic.
• Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours.
• Just before serving, stir in spinach or kale and sprinkle with Asiago cheese.

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.

SAVORY HERB RICE

Steps:

• In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

SAVORY SPINACH RICE

Steps:

• Combine all ingredients in a 1 1/2 quart casserole dish. Bake at 350 degrees for 25 minutes or until cheese melts. Stir before serving.

SAVORY HAMBURGER WITH SPINACH AND RICE

Steps:

• In a skillet, cook beef, onion and garlic over medium high heat until beef is browned. Drain off fat.
• Stir in tomatoes, spinach, rice, dill and pepper. Heat to boiling and then reduce heat to low.
• Cover and simmer 30 minutes or until rice is tender.