Baked Spinach Rice Recipes

BAKED RICE WITH SPINACH AND PARMESAN CHEESE

Steps:

• Heat the oven to 400 F.
• Grease a 3-quart baking dish or casserole.
• Peel the onion and chop it finely.
• Heat the olive oil in a medium saucepan or saute pan over medium heat. Add the finely chopped onion and cook until it is softened and translucent, stirring frequently. Add 4 1/2 cups of chicken stock and continue cooking until the stock comes to a simmer.
• Put the rice in a colander or mesh strainer and rinse with cold water.
• Transfer the rice to the prepared baking dish or casserole; add the chicken stock and onion mixture and stir the mixture gently until blended.
• Bake the rice, uncovered, in the preheated oven for 25 minutes, or until the liquid is almost absorbed. Stir the rice occasionally and add more stock, if necessary.
• Meanwhile, give the spinach a rough chop
• De-stem and chop the herbs finely.
• Remove the casserole from the oven and stir in the pepper, spinach, herbs, and Parmesan cheese. Taste the rice and add salt, if necessary. If the mixture seems dry, add more chicken stock.
• Cover the baking dish tightly with foil and return it to the oven. Bake the casserole for about 5 minutes longer, or until the rice is tender and the spinach has wilted.
• Stir the rice mixture with a fork to fluff.

BAKED SPINACH RICE

Steps:

• Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
• In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
• Heat oven to 375 degrees. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
• Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
• Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
• Cover and bake for 30 minutes, then uncover and bake 10 minutes more, until top is browned.

SPINACH RICE

Steps:

• Heat butter on low heat and add rice, milk and salt and cook for 1 minute.
• Heat the oil and fry cumin seeds until they begin to crackle.
• Add onion and fry for 1 minute.
• Then add the green chilli and fry for some time.
• Add spinach and salt and cook till spinach is soft.
• Spread spinach at the bottom of a greased jelly mould.
• Spread the rice on top.
• Press well and cover.
• Bake in a preheated oven for 10 minutes at 400°F.
• While serving, invert on a plate and serve with hot cream of tomato soup ro any other thick soup.

BAKED SPINACH LEMON RICE

Steps:

• Saute onion, mushrooms, and garlic in oil until tender.
• Stir in rice, spinach, lemon juice, salt, dill, and pepper.
• Reserve 1 tablespoon cheese and stir remaining cheese into skillet; mix well.
• Transfer to sprayed 8-inch square baking dish and sprinkle with reserved cheese.
• Cover and bake at 350 degrees for 25 minutes; uncover and bake 5-10 minutes longer or until heated through and cheese is melted.

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.

KITTENCAL'S SPINACH PARMESAN RICE BAKE

Steps:

• Set oven to 350°F.
• Generously grease a 11 x 7-inch baking dish.
• In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
• Season with salt, pepper and cayenne to taste.
• Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
• Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
• Top with mozzarella cheese the last 5 minutes of baking (if using).
• Note: for a more fluffier texture casserole, 4 eggs may be used.

BAKED SPINACH AND ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
• In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.