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
BAKED SPINACH LEMON RICE
Here is a different way to serve boring old brown rice. The nutritious grain is jazzed up with spinach, fresh mushrooms, feta cheese, garlic, and dill. Try this as a unique side dish for fish or chicken, or as a vegetarian main dish. Recipe is from Light and Tasty.
Provided by A Messy Cook
Categories Brown Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion, mushrooms, and garlic in oil until tender.
- Stir in rice, spinach, lemon juice, salt, dill, and pepper.
- Reserve 1 tablespoon cheese and stir remaining cheese into skillet; mix well.
- Transfer to sprayed 8-inch square baking dish and sprinkle with reserved cheese.
- Cover and bake at 350 degrees for 25 minutes; uncover and bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 138.9, Fat 4.9, SaturatedFat 1.7, Cholesterol 7.4, Sodium 323.7, Carbohydrate 20, Fiber 2.9, Sugar 1.6, Protein 5
SPINACH LEMON RICE
Make and share this Spinach Lemon Rice recipe from Food.com.
Provided by Dona England
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain rice in cold water.
- Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
- Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
- Uncover place shredded spinach on top of rice without stirring.
- Cover again and cook for another 5 minutes.
- Turn off heat, add lemon juice and let stand covered 10 minutes.
- Fluff with a fork and serve.
Nutrition Facts : Calories 202.1, Fat 2.6, SaturatedFat 0.4, Sodium 31.4, Carbohydrate 40.1, Fiber 2.1, Sugar 0.4, Protein 4.2
BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON
Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.
Provided by Ali Slagle
Categories dinner, lunch, casseroles, grains and rice, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
- In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
- Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
- Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.
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).
BAKED LEMON RICE PILAF
Make and share this Baked Lemon Rice Pilaf recipe from Food.com.
Provided by QueenJellyBean
Categories Long Grain Rice
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Heat stock, bringing to boil and then down to simmer.
- Melt the butter in a large non stick skillet over medium heat. Add onions and cook for 2 minutes or until the onion is softened. Add the rice and stir to coat the rice with butter. Cook 3 minutes stirring often so that the rice does not burn.
- Transfer rice to large baking dish. Pour in hot stock. Stir in lemon juice, zest, bay leaves, salt and pepper.
- Cover pan tightly with aluminum foil and bake for 25-30 minutes or until all liquid is absorbed and the rice is tender.
- Fluff the rice just before serving and garnish with lemon slices and sliced green onion if desired.
Nutrition Facts : Calories 188.4, Fat 3.7, SaturatedFat 2, Cholesterol 7.6, Sodium 357.5, Carbohydrate 33.2, Fiber 0.8, Sugar 1.1, Protein 4.8
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 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
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GREEK SPINACH AND RICE WITH LEMON - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (6)Total Time 30 minsCategory SideCalories 310 per serving
- In a large heavy pot or Dutch oven, heat the olive oil (1/4 cup). Add the sliced green onions (remember to reserve 1/2 cup of the dark green tops) and sauté until soft, about 2 minutes. Add the baby spinach and sauté until wilted, about 2 minutes.
- Add the basmati rice (1 cup) and stir to coat. Pour in the vegetable broth (2 cups) and add the kosher salt (1/2 teaspoon). Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked - you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
- Stir in the fresh chopped dill or other herbs (1/4 cup), the lemon zest (1 teaspoon) and juice (2 tablespoons), and the reserved sliced green onions (1/2 cup - keep some out for garnish if you like).
- Season to taste with salt, and serve garnished with fresh cracked black pepper and crumbled feta cheese, with an extra drizzle of olive oil and sprinkling of fresh herbs, if desired.
GREEK LEMON RICE RECIPE - THE MEDITERRANEAN DISH
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4.5/5 (104)Total Time 45 minsCategory Side DishCalories 145 per serving
- Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
- Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
- Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
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