Spinach Almond Rice Recipes

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.

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.

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:

• In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

Steps:

• Prepare the rice according to the package directions.
• Preheat a large, deep nonstick skillet over medium-high heat with the vegetable oil. Add the tofu, season with salt and pepper, and lightly brown, 2 to 3 minutes per side.
• Remove the tofu from the skillet and reserve on a plate. To the same skillet, add the garlic, ginger, onions, cumin and coriander.
• Sauté together for 4 to 5 minutes or until the onions are tender. Add the spinach and continue to cook for 2 minutes. Add the flour and cook for 1 minute.
• Add the vegetable stock and bring to a bubble. Add the curry paste, mango chutney, and chick peas, then return the browned tofu to the skillet, reduce the heat to medium low, and simmer the curry for 8 to 10 minutes.
• While the curry is simmering, toast the almonds in a small dry skillet over medium heat until golden. Once the rice is cooked, fluff it with a fork, add the toasted almonds, and stir with the fork.
• Serve the curry in shallow bowls with a scoop of almond rice on top (rice on the bottom gets too mushy).

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:

• Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.
• Combine the coriander, cumin, turmeric, fenugreek and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.
• Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over 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.

Steps:

• Combine turkey and soy sauce in small bowl.
• Prepare rice as directed on package, using 2 cups chicken broth and 1 cup water.
• Stir spinach, green onions, and remaining 1 1/2 teaspoons soy sauce into rice, along with remaining 1 cup of broth. Add turkey and soy sauce mixture; stir gently to combine.
• Divide rice mixture among 6 bowls; drizzle each with sesame oil and sprinkle with sesame seeds, if desired.

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.