Rice Pilaf With Spinach Recipes

RICE PILAF WITH SPINACH

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.

SPINACH AND LEMON RICE PILAF

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.

SPINACH RICE PILAF

Steps:

• Heat oil in pan until hot. Saute carrot, onion, leeks and celery for 5 minutes. Add rice; saute 1 minute.
• Add tomatoes; saute 2 minutes. Add all but 2 Tbsp stock. Bring to simmer; add salt and pepper. Cover; cook 10 minutes.
• Add spinach; stir. Add remaining stock, if needed, and herbs. Cover; cook 5 minutes.

SPINACH RICE PILAF

Steps:

• Trim the stem end off the onion. Leave the root end in tact to hold the layers of the onion together. Cut the onion in half lengthwise and remove the peel. Working with one-​​half of the onion at a time, make horizontal cuts into the onion before making vertical and then crosswise cuts to finely chop the onion, using the root end as a sort of a handle. Set the onion aside.
• Peel and mince the garlic. Set aside.
• Pick over and trim the spinach. Rinse it clean , spin or pat it dry. You really want the spinach dried off to avoid having to cook off the water later. Cut the leaves into thin ribbons. Set aside.
• In a medium pot over medium-high heat, melt the butter. Add the onion and salt and cook, stirring occasionally, until the onion is soft, about 3 minutes.
• Add the garlic to the onion and cook, stirring, until fragrant, about 1 minute. Stir in the spinach. Cook, stirring occasionally, until the leaves are wilted and any liquid that has cooked out of the spinach has evaporated, about 4 minutes. If there's a lot of liquid, turn up the heat and boil it off.
• Add the rice and stir to coat it and make sure it's as well-combined with the spinach and onions as possible. Add the broth and bring to a boil. Add the dill, if you like. Cover and reduce the heat to low. Cook, undisturbed, for 15 minutes. Without removing the cover, remove the pot from the heat and let sit 5 minutes.
• Remove the cover. Fluff the pilaf with a fork. Stir in the pepper, if you like. Serve the pilaf hot or warm.

SPINACH PILAF

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.

SUN-DRIED TOMATO SPINACH RICE PILAF

Steps:

• Heat olive oil over medium heat.
• Add minced onion and garlic and saute for 2 minutes.
• Add the sun-dried tomatoes and saute another minute.
• Add the Jasmine rice and saute one minute.
• Add the salt, pepper, bouillon cubes and water and stir.
• Cover and bring to a boil.
• Reduce heat when boiling and simmer 15 minutes. (No peaking! Do not remove the lid while cooking!).
• After 15 minutes, remove from heat and stir in the fresh spinach and lemon juice.
• Cover and let steam 15 minutes. Voila!

RICE AND WHEAT BERRY PILAF WITH BABY SPINACH

Steps:

• Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain.
• Bring 4 cups water, wheat berries and 3/4 teaspoon salt to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain.
• Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add spinach and cooked wheat berries; stir until spinach wilts and wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot.
• *Also called hard wheat berries. Available at most natural foods stores.
• **Available at Indian markets and many supermarkets.

RICE, LENTIL, AND SPINACH PILAF

Steps:

• Place lentils in saucepan and cover with cold water.
• Bring to boil, reduce heat and cover.
• Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
• Meanwhile, bring the rice and 2 cups of water to a boil.
• Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
• Bring the vegetable stock to a boil in a saucepan.
• Add onions and simmer until tender and translucent, approx 10 minutes.
• Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
• Add the lentils and lemon zest (and tomatoes, if desired); heat through.
• Add the greens; cook and stir until tender.
• Fold the lentil and greens mixture into the rice.
• Season with salt and pepper.
• Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.

SPINACH, MUSHROOM & LEMON RICE PILAF

Steps:

• Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
• Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
• Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
• Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.