Spinach Rice With Almonds Recipes

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:

• 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.

SPINACH-RICE WITH ALMONDS

Steps:

• Cook and stir onions in hot oil in large skillet on medium heat 2 min. or until tender. Add spinach and rice; mix well. Cook 2 min.
• Add water and contents of seasoning packet; stir. Bring to boil; cover. Simmer on medium-low heat 18 to 20 min. or until liquid is absorbed.
• Stir in nuts; cook until heated through, stirring occasionally.

BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
• Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
• Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

SPINACH SALAD WITH ORANGES AND ALMONDS

Steps:

• Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)
• Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.

BLACK RICE AND BROCCOLI WITH ALMONDS

Steps:

• In heavy bottomed medium pot, bring rice and 1 3/4 cup water to boil. Reduce heat to maintain a simmer, cover and cook until rice is tender and water is absorbed, about 35 minutes.
• Remove from heat; let stand 10 minutes.
• Transfer to a serving bowl.
• let cool slightly.
• Meanwhile, preheat oven to 425.
• On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil.
• Season with 1/4 teaspoon salt and pepper.
• Roast, stirring once until tender, about 20 minutes.
• Remove and reserve garlic; transfer broccoli to bowl with rice.
• Remove garlic from skins. Place in a small bowl; mash.
• Whisk in mustard, vinegar, reamining 2 tablespoons oil, and 1/4 teaspoon salt.
• Drizzle over salad.
• Add almonds, parsley and scallions; toss.
• Season with remaining 1/4 teaspoon salt and pepper.