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 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
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
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
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-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.;
RICE PILAF WITH SPINACH
This is a delicious variation of rice pilaf...and adds a bit of nutrition (shh...don't tell the kids). Neither of my kids will eat spinach on its own, but this is their favorite rice
Provided by Penny B
Categories Rice Sides
Time 20m
Number Of Ingredients 4
Steps:
- 1. Make rice per package directions.
- 2. When rice is done cooking and ready to set, add the package of baby spinach (don't worry--it will look like a LOT of spinach, but it will be fine) and re-cover.
- 3. Let set covered three or more minutes to steam the spinach.
- 4. Uncover and stir until everything is blended together beautifully (see, I told you the amount of spinach would be reasonable). If needed, re-cover and let steam some more if the spinach is still too separate.
- 5. Serve and enjoy.
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