Brown Rice With Spinach And Herbs Recipes

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!

SPANAKORIZO - GREEK SPINACH RICE

Steps:

• Rinse the rice well a few times until the water runs clear. Put the rice in a bowl and add water to cover it by 1 inch. Let is sit to soak for 20 minutes or until you are easily able to break one grain of rice between your fingers.
• Heat ¼ cup extra virgin olive oil in a braising pan. Add the onions and cook for 5 minutes, stirring regularly, until soft and golden brown. Add the spinach, lemon juice, garlic, tomato paste, and a big pinch of kosher salt and black pepper. Sautee the spinach until just wilted. Stir in the mint and dill weed.
• Drain the rice well and add it to the pan. Add 1 ½ cups of warm water. Bring to a boil for 3 minutes until the water reduces a bit. Turn the heat to low and cover.
• Let the rice cook undisturbed for 20 minutes or until the rice is tender and fully cooked through and all the liquid has been absorbed.
• Once cooked, let the rice sit covered for 5 to 10 minutes before serving.
• When ready, fluff the rice with a fork and garnish for feta and parsley, if you like.

BROWN RICE WITH SPINACH AND FETA CHEESE

Steps:

• In a large saucepan, heat the oil over medium heat.
• Add the onion and sautee for about 5 minutes or until just golden.
• Stir in the rice and water.
• Bring to a boil.
• Cover and reduce the heat to a simmer.
• Simmer, covered for about 45 minutes, or until all the water is absorbed.
• Remove from the heat.
• Preheat oven to 350°F Oil a 8x8 baking dish (ceramic or glass would probably be best).
• Stir in the spinach, feta and olives into the rice.
• Stir in the eggs.
• Pour into the prepared baking dish.
• Bake, uncovered for 25-30 minutes, or until a knife incerted into the center comes out clean.
• Let stand for 5 minutes before serving.