BUTTERED SPINACH AND RICE
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
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
SPINACH RICE
Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch
Provided by Tonia Buxton
Categories Side dish
Time 1h5m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 519 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 37 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
SPINACH AND RICE
Dill and oregano do a nice job of dressing up this dish. It makes a great side with savory lamb or pork chops. -Laura Nurse, Lilburn, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 110 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 242mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SPINACH AND RICE (SPANAKORIZO)
This is a Greek side dish that our family loves. Add a little Feta cheese and fresh lemon after it's cooked and you have heaven.
Provided by Kathy Bezemes Walstrom
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 35.7 g, Fat 19.3 g, Fiber 7.1 g, Protein 9.8 g, SaturatedFat 2.7 g, Sodium 552.7 mg, Sugar 6.6 g
SPINACH AND RICE
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
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
RED RICE WITH SPINACH AND DRIED CHERRIES
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the red rice, 3 cups water and 1/2 teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the rice is tender, about 45 minutes. (Drain any excess water.)
- Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes.
- Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 279 calorie, Fat 6.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 132 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 6 grams, Sugar 7 grams
SPINACH-ALMOND RICE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 3 cups salted water to a simmer; add 1 1/2 cups basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with 4 cups baby spinach, 1/2 cup each chopped marinated artichoke hearts and toasted slivered almonds, 1 cup chopped fresh dill, 1 tablespoon grated lemon zest, the juice of 2 lemons and 1/3 cup olive oil. Season with salt and pepper.
GREEK STYLE SPINACH AND RICE
Make and share this Greek Style Spinach and Rice recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy skillet or wok.
- Add onion and garlic and cook on medium-high until onion is softened and transparent.
- Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
- Toss in basil.
- Add salt and pepper to taste.
- Place in serving bowl and sprinkle with feta cheese.
SPINACH RICE BAKE
This is one of my best, most requested spinach recipes. It's tasty.-Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook spinach according to package directions; drain well. Add the remaining ingredients. Transfer to a greased 1-qt. baking dish. , Cover and bake at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 273 calories, Fat 17g fat (11g saturated fat), Cholesterol 154mg cholesterol, Sodium 330mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 13g protein.
SPINACH RICE
I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. -Jeanette Cakouros, Brunswick, Maine
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SPINACH-RICE WITH ALMONDS
Add a little extra bite to your mealtime with Spinach-Rice with Almonds. Spinach-Rice with Almonds is a wild rice pilaf that pairs with a number of dishes.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Cook and stir onions in hot oil in large skillet on medium heat 2 min. or until tender. Add spinach and rice; mix well. Cook 2 min.
- Add water and contents of seasoning packet; stir. Bring to boil; cover. Simmer on medium-low heat 18 to 20 min. or until liquid is absorbed.
- Stir in nuts; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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
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
BAKED SPINACH RICE
A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments.
Provided by David Tanis
Categories casseroles, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
- In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
- Heat oven to 375 degrees. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
- Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
- Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
- Cover and bake for 30 minutes, then uncover and bake 10 minutes more, until top is browned.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 633 milligrams, Sugar 5 grams, TransFat 0 grams
SPINACH AND RICE CASSEROLE
I cut this out of either a copy of Light and Tasty or Simple and Delicious years ago. We enjoy this with simple roasted meat, but I can eat it on its own as a main dish.
Provided by DeniseBC
Categories White Rice
Time 1h
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Tear spinach into bite sized pieces, removing stems and set aside.
- In a large saucepan, saute onion in olive oil until tender. Add rice. Cook, stirring constantly, for 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
- Stir in spinach, salt and pepper and cook until spinach is wilted.
- Transfer mixture to a 2 quart prepared baking dish. Sprinkle with cheese.
- Cover and bake at 375 for 20-25 minutes or until rice is tender. Remove lid and turn oven to broil to brown cheese a bit.
GARLICKY SPINACH RICE
Found this on a website and LOVE this recipe!!! I've served it with grilled chicken breasts or even just eat it on its own. So good!
Provided by LauraTracey
Categories Spinach
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!)
- Wash the spinach well-- spinach tends to be very gritty.
- Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections.
- Toss the spinach into a pot, along with 1/4 cup of water.
- Heat on high; when the water boils, cover the pot.
- Cook for 2-3 minutes, until the spinach is wilted.
- Drain and set aside.
- In a skillet, heat 2 tbsp.
- olive oil on medium.
- When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and sauté for 2-3 minutes, until the garlic begins to soften and turn translucent.
- Add the drained spinach and sauté for another couple of minutes.
- Season to taste with salt and plenty of pepper.
- Add the cooked rice and stir well to combine.
- Taste, then add more salt and pepper as necessary.
- Serve.
EASY SPINACH & RICE SIDE DISH
Uncooked instant white rice provides an easy base for an elegant side dish. Here it's mixed with chopped spinach, currants and cashews.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Bring broth to boil in large saucepan; remove from heat.
- Stir in remaining ingredients; cover. Let stand 10 min.
- Fluff with fork.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
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
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).
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