Rice And Spinach Recipes

SPINACH AND 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.

SPINACH RICE

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.

SPINACH AND RICE (SPANAKORIZO)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.

SIMPLE SPINACH RICE

Steps:

• Gather the ingredients.
• Add the oil to a deep pot and heat over medium heat.
• Add the onions and sauté until translucent, about 5 minutes.
• Add the thyme, hot chile pepper, and salt to taste and continue to sauté for about 1 minute.
• Add the spinach and toss to wilt it and reduce the volume slightly.
• Add the rice and water, stir, cover, and bring to a boil. Let boil for 3 minutes and then reduce the heat to low and simmer for 20 minutes, or until all the liquid has been absorbed.
• Adjust the seasoning with salt to taste. Fluff with a fork and serve.

SPINACH-ALMOND RICE

Steps:

• Bring 3 cups salted water to a simmer; add 1 1/2 cups basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with 4 cups baby spinach, 1/2 cup each chopped marinated artichoke hearts and toasted slivered almonds, 1 cup chopped fresh dill, 1 tablespoon grated lemon zest, the juice of 2 lemons and 1/3 cup olive oil. Season with salt and pepper.

SPINACH RICE

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.

SPINACH RICE

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.

GREEK SPINACH RICE (SPANAKORIZO)

Steps:

• Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
• Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
• Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
• Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
• Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

GREEK STYLE SPINACH AND RICE

Steps:

• Heat oil in a heavy skillet or wok.
• Add onion and garlic and cook on medium-high until onion is softened and transparent.
• Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
• Toss in basil.
• Add salt and pepper to taste.
• Place in serving bowl and sprinkle with feta cheese.

SPINACH AND RICE

Steps:

• Heat oil in large skillet & saute onions until translucent.
• Add spinach and cook until wilted, stirring occasionally.
• Add tomatoes (with liquids) and water.
• Bring to a boil.
• Add rice, lower heat & let simmer, stirring occasionally, for 20-25 minutes until rice is done.

RICE AND SPINACH

Steps:

• While the onion is cooking (see chicken recipe), combine the rice and chicken broth, and bring to a boil in a heavy-bottomed pot. Cover and simmer, cooking for a total of 17 minutes.
• When the onion is browned, stir it into the cooking rice.
• Wash, trim and slice the scallions, and add to rice; continue cooking.
• Wash and trim tough stems from spinach, and cut coarsely. About 2 minutes before the rice is ready, stir in the spinach, and finish cooking. Season with salt.

BUTTERED SPINACH AND RICE

Steps:

• melt butter in a saucepan with tight-fitting lid.
• Gently saute the onion for 3 or 4 minutes.
• Stir in the chopped tomatoes.
• Add the rice and crushed garlic, gently cook for 5 minutes.
• Gradually add the stock or water, stirring constantly.
• Season to taste with salt and pepper.
• Cover and simmer gently for 10-15 minutes, till rice is almost cooked, then reduce heat to low.
• Spread the spinach in a thick layer over the rice.
• Cover the pan and cook over low heat, 5-8 minutes, till spinach has wilted and rice is tender.