Brown Rice With Sauteed Spinach Lemon And Garlic Recipes

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BROWN BUTTER SAUTEED SPINACH WITH LEMON



Brown Butter Sauteed Spinach with Lemon image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

8 tablespoons (1 stick) unsalted butter
2 cloves garlic, minced
2 large shallots, finely chopped
Kosher salt and freshly ground black pepper
2 pounds baby spinach
Juice of 1 lemon

Steps:

  • Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty.
  • Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper.
  • Transfer to a serving bowl.

SPINACH AND RICE WITH LEMON



Spinach and Rice with Lemon image

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

2 tablespoons unsalted butter
1/4 cup finely chopped shallots (2 to 3)
1 cup long-grain white rice
1 2/3 cups low-sodium chicken broth (13 fl oz)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic (2 cloves)
3 (10-oz) bags spinach, tough stems discarded
1 teaspoon salt
1/4 teaspoon black pepper
2 to 3 teaspoons fresh lemon juice

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).

GARLICKY SPINACH RICE



Garlicky Spinach Rice image

Found this on a website and LOVE this recipe!!! I've served it with grilled chicken breasts or even just eat it on its own. So good!

Provided by LauraTracey

Categories     Spinach

Time 23m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 1/2 cups long-grain rice
1 bunch spinach
2 -3 cloves garlic
2 tablespoons olive oil
salt and pepper

Steps:

  • Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!)
  • Wash the spinach well-- spinach tends to be very gritty.
  • Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections.
  • Toss the spinach into a pot, along with 1/4 cup of water.
  • Heat on high; when the water boils, cover the pot.
  • Cook for 2-3 minutes, until the spinach is wilted.
  • Drain and set aside.
  • In a skillet, heat 2 tbsp.
  • olive oil on medium.
  • When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and sauté for 2-3 minutes, until the garlic begins to soften and turn translucent.
  • Add the drained spinach and sauté for another couple of minutes.
  • Season to taste with salt and plenty of pepper.
  • Add the cooked rice and stir well to combine.
  • Taste, then add more salt and pepper as necessary.
  • Serve.

RICE WITH LEMON AND SPINACH



Rice with Lemon and Spinach image

This savory side dish sent in by Billie Moss of El Sobrante, California has a light lemon flavor. Baked with feta and spinach, it's a lovely accompaniment to most main courses...and pairs perfectly with fish.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 small onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked long grain rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
1/3 cup crumbled feta cheese, divided

Steps:

  • In a skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the rice, spinach, lemon juice, salt, dill and pepper. Reserve 1 tablespoon cheese. Stir remaining into skillet; mix well., Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with reserved cheese. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

SAUTEED SPINACH WITH GARLIC AND LEMON



Sauteed Spinach with Garlic and Lemon image

This is a quick, healthy and tasty side dish for chicken and steak dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 15m

Number Of Ingredients 5

2 tablespoons olive oil
4 garlic cloves, peeled and smashed
3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned, with some water still clinging
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

  • In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
  • Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
  • Drain liquid from skillet; add lemon juice, salt, and pepper to taste.

Nutrition Facts : Calories 113 g, Fat 8 g, Fiber 4 g, Protein 6 g

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