SPINACH-FETA RICE PILAF, SLICED STEAK WITH OREGANO SAUCE, AND BROILED TOMATOES WITH PARSLEY
Provided by Rachael Ray : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the rice: Heat a drizzle of extra-virgin olive oil and 2 tablespoons butter over medium heat in a saucepot with tight fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Preheat the broiler.
- For the beef: Heat a cast iron griddle or a grill pan over medium-high heat. Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper. When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally. When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons extra-virgin olive oil, garlic, shallot, chile pepper, and oregano. Stir 2 to 3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.
- For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat, and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.
- For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes. Allow the meat to rest a bit then very thinly slice against the grain. Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.;
SPICY QUINOA AND SPINACH PULAO (PILAF)
This spicy quinoa pulao with Indian flavors is made with quinoa rather than rice for added protein!
Provided by charisma
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric; saute until fragrant, about 30 seconds. Stir in onion; saute until translucent, about 5 minutes. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach; cook until wilted, 2 to 3 minutes.
- Pour water and quinoa into the wok. Bring to a simmer; cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped cilantro and lemon wedges.
Nutrition Facts : Calories 354 calories, Carbohydrate 54.7 g, Fat 11.5 g, Fiber 9 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 4.2 g
QUINOA AND SPINACH PILAF
Great with any meat.
Provided by Jahangir Khan
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion and garlic until onion is softened, about 4 minutes. Add quinoa to onion mixture; cook and stir for about 1 minute more.
- Pour water over quinoa mixture; bring to a boil. Reduce heat to medium, cover saucepan, and simmer until quinoa is tender and water is absorbed, about 20 minutes.
- Stir spinach and lemon zest into quinoa mixture; season with salt and pepper.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.8 g, Cholesterol 7.6 mg, Fat 6.2 g, Fiber 7.3 g, Protein 11.4 g, SaturatedFat 2.2 g, Sodium 145.6 mg, Sugar 1.6 g
QUINOA-AND-SPINACH PILAF
This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.
Nutrition Facts : Calories 215 g, Fat 5 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g
SPINACH RICE PILAF
This Spinach Rice Pilaf is a great side to any chicken, meat or poultry. I was searching for this recipe after having this dish at a Greek resturant, and found it on another website. It has very little fat, and lots of spinach and other veggies, so it is healthy too.
Provided by ashleyann12
Categories Long Grain Rice
Time 40m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in pan until hot. Saute carrot, onion, leeks and celery for 5 minutes. Add rice; saute 1 minute.
- Add tomatoes; saute 2 minutes. Add all but 2 Tbsp stock. Bring to simmer; add salt and pepper. Cover; cook 10 minutes.
- Add spinach; stir. Add remaining stock, if needed, and herbs. Cover; cook 5 minutes.
SPINACH PILAF
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
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
SPINACH PILAF
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in a saucepan over medium-high heat. Saute onions until lightly browned. Reduce heat, add ground spices, and stir briefly. Add cooked rice. Cook just enough to heat rice through, stirring well to combine.
- Melt remaining butter in a large skillet over medium-high heat. Saute spinach with salt just until leaves are wilted. Toss into hot rice and onion mixture and serve immediately.
SPINACH RICE PILAF
Steps:
- Trim the stem end off the onion. Leave the root end in tact to hold the layers of the onion together. Cut the onion in half lengthwise and remove the peel. Working with one-half of the onion at a time, make horizontal cuts into the onion before making vertical and then crosswise cuts to finely chop the onion, using the root end as a sort of a handle. Set the onion aside.
- Peel and mince the garlic. Set aside.
- Pick over and trim the spinach. Rinse it clean , spin or pat it dry. You really want the spinach dried off to avoid having to cook off the water later. Cut the leaves into thin ribbons. Set aside.
- In a medium pot over medium-high heat, melt the butter. Add the onion and salt and cook, stirring occasionally, until the onion is soft, about 3 minutes.
- Add the garlic to the onion and cook, stirring, until fragrant, about 1 minute. Stir in the spinach. Cook, stirring occasionally, until the leaves are wilted and any liquid that has cooked out of the spinach has evaporated, about 4 minutes. If there's a lot of liquid, turn up the heat and boil it off.
- Add the rice and stir to coat it and make sure it's as well-combined with the spinach and onions as possible. Add the broth and bring to a boil. Add the dill, if you like. Cover and reduce the heat to low. Cook, undisturbed, for 15 minutes. Without removing the cover, remove the pot from the heat and let sit 5 minutes.
- Remove the cover. Fluff the pilaf with a fork. Stir in the pepper, if you like. Serve the pilaf hot or warm.
Nutrition Facts : Calories 90 kcal, Carbohydrate 11 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 405 mg, Sugar 1 g, Fat 4 g, ServingSize 1 bowl (4 to 6 servings), UnsaturatedFat 0 g
RICE, LENTIL, AND SPINACH PILAF
A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.
Provided by winkki
Categories Spinach
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in saucepan and cover with cold water.
- Bring to boil, reduce heat and cover.
- Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
- Meanwhile, bring the rice and 2 cups of water to a boil.
- Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
- Bring the vegetable stock to a boil in a saucepan.
- Add onions and simmer until tender and translucent, approx 10 minutes.
- Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
- Add the lentils and lemon zest (and tomatoes, if desired); heat through.
- Add the greens; cook and stir until tender.
- Fold the lentil and greens mixture into the rice.
- Season with salt and pepper.
- Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.
Nutrition Facts : Calories 298.4, Fat 2.1, SaturatedFat 0.4, Sodium 66.5, Carbohydrate 59.2, Fiber 11.3, Sugar 4.1, Protein 11.8
RICE PILAF WITH SPINACH AND CARAMELIZED ONIONS
Categories Leafy Green Onion Rice Side Christmas Thanksgiving Vegetarian Quick & Easy Spice Spinach Carrot Healthy Christmas Eve Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 (side-dish) servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large wide pot over medium heat. Add onions; sauté until tender and deep brown, about 20 minutes. Transfer 1/2 cup onion slices to small bowl and reserve. Add carrot, cumin, and garlic to onions in pot; stir 1 minute. Stir in rice. Add broth; bring to boil. Reduce heat to low; cover and simmer until rice is tender and most liquid is absorbed, about 15 minutes. Stir spinach into rice mixture; cover and cook until spinach wilts, about 2 minutes. Season to taste with salt and pepper. Transfer pilaf to bowl; top with reserved 1/2 cup onion slices.
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 LEMON RICE PILAF
Great side dish for roast or grilled chicken, grilled steak or fish. The vegetables and lemon give a wonderful fresh garden taste. You can vary the amounts of the veggies to your taste. I use just a little more rice to stock than usual as I prefer a slightly drier pilaf.
Provided by Semra22
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
- Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
- Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.
Nutrition Facts : Calories 262.9, Fat 3.7, SaturatedFat 1.7, Cholesterol 8.7, Sodium 290.7, Carbohydrate 48.9, Fiber 1, Sugar 2.5, Protein 7.1
SPINACH, MUSHROOM & LEMON RICE PILAF
Make and share this Spinach, Mushroom & Lemon Rice Pilaf recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
- Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
- Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
- Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.
Nutrition Facts : Calories 780.5, Fat 27.7, SaturatedFat 15.5, Cholesterol 61, Sodium 260.2, Carbohydrate 123.4, Fiber 11.6, Sugar 7.5, Protein 17.6
CHEAT'S SPICED SPINACH, TURMERIC & POTATO PILAF
Make this aromatic spiced spinach, turmeric and potato pilaf to warm you up on a cold winter'S evening. Serve with fruity mango chutney and yogurt
Provided by Esther Clark
Time 40m
Number Of Ingredients 15
Steps:
- Bring a pan of salted water to the boil. Add the potatoes and cook for 6-7 mins. Drain and leave to steam-dry.
- Meanwhile, heat the oil in a large pan. Add the onion and a pinch of salt and fry over a low-medium heat for 15-20 mins or until golden and caramelised. Add the ginger, garlic, spices and curry powder, and cook for 1 min. Add the spinach, a handful at a time and stir until wilted. Stir through the rice and potatoes, and cook until warmed though. Season to taste, then stir through the mint and coriander.
- Serve the pilaf in bowls, scattered with the chilli, and the chutney and coconut yogurt on the side.
Nutrition Facts : Calories 670 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 0.22 milligram of sodium
More about "spinach pilaf food"
SPINACH & MUSHROOM BARLEY PILAF - DIABETES CANADA
From diabetes.ca
FULL LIST OF SPINACH - TOP 10 FOODS TO EAT BY GETTY STEWART
From gettystewart.com
INDIAN SPINACH RICE - PALAK PULAO » DASSANA'S VEG RECIPES
From vegrecipesofindia.com
PILAF WITH SPINACH AND GARLIC | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BABY GREEK MEATBALLS AND RICE PILAF WITH FETA AND SPINACH
From rachaelrayshow.com
SPINACH RICE PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH PILAF | CANADIAN LIVING
From canadianliving.com
ARROZ VERDE – MEXICAN GREEN RICE – SPINACH RICE PILAF
From atastefortravel.ca
SPINACH PILAF – RECIPES NETWORK
From recipenet.org
SPINACH, MUSHROOM & LEMON RICE PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
SPANAKORIZO (SPINACH PILAF) RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH PILAF | PALAK PULAV RECIPE | WHO ELSE WANT TO BE HEALTHY?
From sirisfood.com
ONE POT WILD MUSHROOM, SQUASH AND SPINACH PILAF (VEGAN)
From easypeasyfoodie.com
SPINACH, CHICKPEA, AND LEMON PILAF | THE VEGAN SOCIETY
From vegansociety.com
ONE POT SPINACH AND CHICKPEA RICE PILAF - BUDGET BYTES
From budgetbytes.com
CHICKEN PILAF WITH SPINACH AND WALNUTS | CANADIAN LIVING
From canadianliving.com
SPINACH PILAF - FOODS AND DIET
From foodsanddiet.com
SPINACH RICE PILAF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KETO SPINACH RICE PILAF - TASTES LOVELY
From tasteslovely.com
ONE POT PILAF RECIPE WITH SPINACH AND LEMON - KLARA`S LIFE
From klaraslife.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CHICKEN PILAF RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PILAF WITH SPINACH - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
PILAF WITH SPINACH ( PILAF RECIPES )
From en.ml.md
PILAF WITH SPINACH ( PILAF RECIPES )
From en.ml.md
SPINACH AND MUSHROOM BARLEY PILAF | HEART AND STROKE FOUNDATION
From heartandstroke.ca
SPINACH AND RICE PILAF - FOODS AND DIET
From foodsanddiet.com
SPINACH AND MUSHROOM BARLEY PILAF - CANOLAINFO
From canolainfo.org
SPINACH AND FETA RICE PILAF - MORE THAN GOURMET
From morethangourmet.com
SPINACH AND LEMON RICE PILAF RECIPE - FOOD NEWS
From foodnewsnews.com
SIMPLE MIDDLE EASTERN CHICKPEA PILAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
PILAF RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PALAK PULAO (SPINACH RICE) – KITCHEN MAI
From kitchenmai.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love