Savory Spinach Rice Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
• Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
• Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
• Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

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.

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.

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.