Rice And Wheat Berry Pilaf With Baby Spinach Recipes

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MUSHROOM WHEAT BERRY PILAF



Mushroom Wheat Berry Pilaf image

Provided by Alton Brown

Categories     side-dish

Time 40m

Yield 6 servings as a side dish

Number Of Ingredients 15

2 teaspoons olive oil
1 1/2 cups onion, chopped
1/2 teaspoon salt
5 cloves garlic, minced
1 tablespoon butter
1 pound mushrooms, sliced
1 tablespoon soy sauce
1/4 cup red wine
1/4 cup chicken broth
1 1/2 cups cooked wheat berries
1 1/2 cups leftover, cooked rice
1/2 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon lemon zest, finely chopped
Pepper and additional salt

Steps:

  • Heat olive oil in large saute pan over low heat. Add onions and salt and sweat until soft, about 10 minutes. Add garlic and continue cooking for 5 minutes. Add butter to pan and melt. Add mushrooms, and soy sauce, increase heat to medium and continue cooking for 5 to 10 minutes, until mushrooms release their liquid. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and lemon rind to heat through. Adjust seasoning, to taste.

RICE AND WHEAT BERRY PILAF WITH BABY SPINACH



Rice and Wheat Berry Pilaf with Baby Spinach image

Categories     Berry     Rice     Side     Vegetarian     High Fiber     Low/No Sugar     Spinach     Fall     Healthy     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3/4 cup wheat berries*
5 3/4 cups water
1 1/2 teaspoons salt
1 tablespoon olive oil
3/4 cup basmati rice**
3 garlic cloves, minced
1 6-ounce package baby spinach leaves

Steps:

  • Place wheat berries in heavy medium saucepan. Add enough cold water to saucepan to cover wheat berries by 3 inches. Let stand overnight. Drain.
  • Bring 4 cups water, wheat berries and 3/4 teaspoon salt to boil in same saucepan. Reduce heat, cover and simmer until wheat berries are tender but still slightly firm to bite, about 1 hour. Drain.
  • Heat oil in heavy large saucepan over medium heat. Add rice and garlic; stir 1 minute. Stir in remaining 1 3/4 cups water and 3/4 teaspoon salt; bring to boil. Reduce heat to low, cover and cook until liquid is almost absorbed and rice is tender, about 15 minutes. Add spinach and cooked wheat berries; stir until spinach wilts and wheat berries are heated through, about 3 minutes. Season with salt and pepper. Serve hot.
  • *Also called hard wheat berries. Available at most natural foods stores.
  • **Available at Indian markets and many supermarkets.

SPINACH RICE PILAF



Spinach Rice Pilaf image

This Spinach Rice Pilaf is a great side to any chicken, meat or poultry. I was searching for this recipe after having this dish at a Greek resturant, and found it on another website. It has very little fat, and lots of spinach and other veggies, so it is healthy too.

Provided by ashleyann12

Categories     Long Grain Rice

Time 40m

Yield 6-8 cups, 6-8 serving(s)

Number Of Ingredients 12

2 teaspoons extra virgin olive oil
1 medium carrot, diced
1 small onion, diced
2 leeks, chopped
1 stalk celery, chopped
3/4 cup long-grain rice
1/2 cup canned tomato, chopped
1 cup chicken stock
1 pinch salt and pepper
1 lb spinach, rinsed, stems removed
2 teaspoons Italian parsley, chopped
2 sprigs dill, chopped 2 sprigs

Steps:

  • Heat oil in pan until hot. Saute carrot, onion, leeks and celery for 5 minutes. Add rice; saute 1 minute.
  • Add tomatoes; saute 2 minutes. Add all but 2 Tbsp stock. Bring to simmer; add salt and pepper. Cover; cook 10 minutes.
  • Add spinach; stir. Add remaining stock, if needed, and herbs. Cover; cook 5 minutes.

RICE PILAF WITH SPINACH AND CARAMELIZED ONIONS



Rice Pilaf with Spinach and Caramelized Onions image

Categories     Leafy Green     Onion     Rice     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Spice     Spinach     Carrot     Healthy     Christmas Eve     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (side-dish) servings

Number Of Ingredients 8

2 tablespoons olive oil
2 very large onions, halved, sliced (about 4 cups)
1 large carrot, coarsely grated
1 teaspoon ground cumin
1 garlic clove, minced
1 1/2 cups arborio rice or medium-grain white rice
4 cups canned low-salt chicken broth or vegetable broth
1 6-ounce bag fresh baby spinach

Steps:

  • Heat oil in heavy large wide pot over medium heat. Add onions; sauté until tender and deep brown, about 20 minutes. Transfer 1/2 cup onion slices to small bowl and reserve. Add carrot, cumin, and garlic to onions in pot; stir 1 minute. Stir in rice. Add broth; bring to boil. Reduce heat to low; cover and simmer until rice is tender and most liquid is absorbed, about 15 minutes. Stir spinach into rice mixture; cover and cook until spinach wilts, about 2 minutes. Season to taste with salt and pepper. Transfer pilaf to bowl; top with reserved 1/2 cup onion slices.

SPINACH PILAF



Spinach Pilaf image

I love spinach and rice together,if you do I think you'll like this recipe. Adapted from Great Food Without Fuss.

Provided by RecipeMonster

Categories     Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons unsalted butter
3 bunches spinach, washed and stems trimmed or 2 (10 ounce) bags spinach leaves
2 teaspoons salt
1 large onion, diced
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 cups cooked rice, preferably basmati
2 tomatoes, seeded and diced

Steps:

  • In a large skillet over medium-high heat, melt 2 tablespoons butter. Saute spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach.
  • Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through.

Nutrition Facts : Calories 318.6, Fat 13.4, SaturatedFat 7.6, Cholesterol 30.5, Sodium 1372.9, Carbohydrate 43.7, Fiber 7.8, Sugar 4.3, Protein 10.9

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