SPINACH MUSHROOM RICE BAKE
Rich with the aroma and flavour of butter, the Spinach Mushroom Baked Rice is a delightful one-dish meal that truly pampers your senses. Buttered rice is layered with a scrumptious mixture of spinach and mushrooms sautéed with onions, seasoned with pepper and chilli flakes, topped with loads of cheese, and baked. Thereafter, the process of baking unfurls its magic, making the flavours mingle delicately to give you a delectable meal! Try other mushroom recipes like Mushroom On Toast or Mushrooms Stuffed with Paneer .
Provided by Tarla Dalal
Categories One Meal Dinner International Favourites Western Party Oven Pregnancy Vitamin A Rich Birthday Party Main Dishes Dinner Italian
Time 1h13m
Yield 4
Number Of Ingredients 13
Steps:
- For the buttered riceCombine the rice and enough water in a deep bowl and soak for 15 minutes. Drain. Keep aside.Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the rice and sauté on a medium flame for 2 minutes.Add the salt and 1½ cups of hot water, mix well and cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally. Keep aside.
- For the spinach mushroom mixtureHeat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.Add the green chillies, spinach, mushrooms, salt and pepper powder, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.Switch off the flame, add the cheese and mix well. Keep aside.
- How to proceedArrange the buttered rice on a greased 200 mm. (8") diameter baking dish and spread it evenly. Put the spinach mushroom vegetable evenly over it.Finally top it grated cheese and chilli flakes evenly over it.Bake in a preheated oven at 200ºc (400ºf) for 15 minutes.Serve hot.
Nutrition Facts :
SPINACH AND MUSHROOM CASSEROLE
This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.
Provided by CathyM
Categories Side Dish Casseroles Spinach Casserole
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
- Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 7.5 g, Cholesterol 60.2 mg, Fat 21.5 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 13.4 g, Sodium 721.5 mg, Sugar 1.9 g
SPINACH RICE BAKE
This is one of my best, most requested spinach recipes. It's tasty.-Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook spinach according to package directions; drain well. Add the remaining ingredients. Transfer to a greased 1-qt. baking dish. , Cover and bake at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 273 calories, Fat 17g fat (11g saturated fat), Cholesterol 154mg cholesterol, Sodium 330mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 13g protein.
SPINACH AND CHEESE RICE WITH MUSHROOMS
A favorite rice dish at our house! Frozen spinach can be used in place of fresh if desired, just make certain to hand-squeeze out excess moisture.
Provided by Kittencalrecipezazz
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Grease an 8-inch square baking dish.
- In a 10-in skillet, heat oil with butter; add the garlic and mushrooms, cook, stirring for 1 minute.
- Add in the spinach, stir and cook about 2 minutes, or until spinach wilts.
- Stir in salt and pepper, cheddar cheese and cottage cheese; set aside.
- Make a layer of cooked rice on the bottom of baking dish.
- Spoon spinach/cheese mixture evenly over the rice.
- Top with mozzarella cheese slices, then sprinkle with paprika.
- Bake for 8-10 minutes.
- Remove from oven and set broiler; broil the rice casserole for 1 minute, or until the mozzeralla cheese is bubbly and light brown.
- Cut into squares, and serve hot.
SPINACH, MUSHROOM & LEMON RICE PILAF
Make and share this Spinach, Mushroom & Lemon Rice Pilaf recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 780.5, Fat 27.7, SaturatedFat 15.5, Cholesterol 61, Sodium 260.2, Carbohydrate 123.4, Fiber 11.6, Sugar 7.5, Protein 17.6
MUSHROOM & SPINACH RISOTTO
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
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