Brown Rice With Sauteed Spinach Lemon And Garlic Recipe 43

BROWN RICE WITH SPINACH AND HERBS

Steps:

• In a medium sauce pot, saute onion in olive oil and butter until tender - about 5 minutes.
• Add brown rice and saute 2-3 additional minutes.
• Pour in broth and bring to boil then cover and simmer for 10 minutes.
• When rice is fulling cooked, stir in spinach, peas and cheese.
• Cook until spinach is wilted - about 5 minutes.
• Garnish with fresh herbs and season with salt and pepper to taste.

BROWN RICE WITH SPINACH AND PARMESAN CHEESE

Steps:

• Heat olive oil in a large pan over medium heat.
• Add onion and sauté 5-6 minutes, until softened. Add garlic and sauté another 30 seconds.
• Add quick cook rice, thyme, salt and pepper and stir to get the rice coated in the oils.
• Add chicken or vegetable broth and bring to a boil. Then cover, lower the heat to medium low and cook 15-20 minutes, until the liquid is absorbed and the rice is cooked through.
• Add chopped fresh spinach on top of the rice, then cover and let sit for 5 minutes off the heat.
• Stir spinach into the rice and add Parmesan cheese. Taste and adjust seasoning and serve hot.

SPINACH BROWN RICE

Steps:

• Add the brown rice, water, bay leaves and a pinch of sea salt to medium stock pot. Bring to a simmer, cover with a tight lid, turn the flame down and simmer away for 45 minutes or until all the water is absorbed. Remove the rice from flame and allow it to sit covered for 10 minutes.
• Transfer the cooke rice to a large mixing bowl and using a fork fluff up the grains. Discard the bay leaves.
• Meanwhile add the spinach, kale and sliced mayo to a food processor or blender together with the scallions, garlic, olive oil and lemon juice. Process until smooth with a pesto-like texture. Season to taste with sea salt and more lemon juice if desired.
• Pour the spinach sauce on top of the rice and using a spatula fold to coat well. Garnish with the pine nuts and serve!

BROWN BUTTER SAUTEED SPINACH WITH LEMON

Steps:

• Melt the butter in a large, wide pot over medium-high heat and cook, stirring often, until the milk solids are a deep golden brown and the butter smells nutty.
• Add the garlic, shallots and a 1/2 teaspoon salt and cook, stirring, about 30 seconds. Add the spinach in batches and cook, tossing to coat, until wilted, about 2 minutes. Add the lemon juice and season with salt and pepper.
• Transfer to a serving bowl.

SAUTEED SPINACH WITH GARLIC AND LEMON

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
• Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
• Drain liquid from skillet; add lemon juice, salt, and pepper to taste.

SPINACH AND RICE WITH LEMON

Steps:

• Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes. Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes. Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.
• While rice is cooking, heat oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute. Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes. Stir in 2 teaspoons lemon juice, then add rice and stir until just combined. Season with salt and pepper, then add up to 1 tablespoon lemon juice (to taste).

GARLICKY SPINACH RICE

Steps:

• Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!)
• Wash the spinach well-- spinach tends to be very gritty.
• Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections.
• Toss the spinach into a pot, along with 1/4 cup of water.
• Heat on high; when the water boils, cover the pot.
• Cook for 2-3 minutes, until the spinach is wilted.
• Drain and set aside.
• In a skillet, heat 2 tbsp.
• olive oil on medium.
• When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and sauté for 2-3 minutes, until the garlic begins to soften and turn translucent.
• Add the drained spinach and sauté for another couple of minutes.
• Season to taste with salt and plenty of pepper.
• Add the cooked rice and stir well to combine.
• Taste, then add more salt and pepper as necessary.
• Serve.

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.

RICE WITH LEMON AND SPINACH

Steps:

• In a skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the rice, spinach, lemon juice, salt, dill and pepper. Reserve 1 tablespoon cheese. Stir remaining into skillet; mix well., Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with reserved cheese. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.