Rice With Spinach Recipes

ONE-POT LENTILS & RICE WITH SPINACH

Steps:

• Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to brown, 3 to 4 minutes. Add garlic, cumin, salt, bay leaves, pepper and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Add water and bring to a boil. Reduce heat, cover and cook for 15 minutes. Add lentils, cover and cook until the rice and lentils are tender and most of the water is absorbed, 15 to 20 minutes more.
• Remove from heat and gently stir in spinach. Place a clean dish towel over the saucepan and replace the lid. Let stand for 10 minutes (the towel will absorb the steam). Stir in vinegar and remove bay leaves before serving. Garnish with scallions and cilantro, if desired.

EASY SPINACH RICE RECIPE (SPANAKORIZO)

Steps:

• Here's how to make the best and easiest spinach rice that turns out perfect and fresh at all times.
• Place a pan on medium heat, add olive oil and heat until hot. Add chopped onions to the hot oil and saute until soft, fragrant and translucent.
• Add chopped spinach and stir until it wilts down, season with salt, dill (if using) black pepper, garlic granules and chicken bouillon powder.
• Add cooked rice and stir together until well combined. Finish the dish off with a squeeze of lemon juice. Take it off the heat, serve and enjoy.

SPINACH RICE

Steps:

• Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
• Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
• When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

SPINACH AND RICE (SPANAKORIZO)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute onions in the oil until soft and translucent. Add spinach, and cook stirring for a few minutes, then pour in the tomato sauce and water. Bring to a boil, and season with parsley, dill, salt and pepper. Stir in rice, reduce heat to low, and simmer uncovered for 20 to 25 minutes, or until rice is tender. Add more water if necessary.

GREEK SPINACH AND RICE RECIPE (SPANAKORIZO)

Steps:

• To prepare this spanakorizo recipe (Greek spinach and rice), heat the olive oil in a large skillet over medium high heat. Add the onions, spring onions and leek and sauté for 3-4 minutes, until translucent.
• Add the spinach and cook stirring for a few minutes, until wilted. Stir in the tomatoes, the tomato paste, two cups of hot water, the vegetable stock, the rice and season. Reduce heat to low and simmer, covered, for about 20-25 minutes, until the rice is tender.
• While the Spanakorizo is simmering away, stir it every so often and check if the pan appears to be getting dry. If it is, add some more hot water and stir.
• To know when its ready, take a grain of rice out of the skillet and pinch it with your fingernails. If its white on the inside it needs a little bit longer. When it's close to ready, season with salt and pepper to taste. Finally, finish the spanakorizo with fresh chopped dill and cook for a a couple more minutes.
• Serve this traditional Greek spinach and rice (spanakorizo) with a squeeze of a lemon and top with crumbled feta. Enjoy!

RICE WITH SPINACH

Steps:

• In a small heavy pot, melt butter.
• Add rice and saute about 1 minute.
• Add water and bullion and bring to a boil.
• When all liquid evaporates, reduce flame to low and cover.
• Cook about 15 minutes.
• Shut flame off and keep covered another 5 minutes to let the steam finish cooking the rice.
• Meanwhile, in a saute pan, heat olive oil.
• Add garlic and saute until golden.
• Add spinach and salt, mixing well for about 4 minutes.
• Toss rice with spinach and top with good grating cheese like Pecorino Romano.

BUTTERED SPINACH AND RICE

Steps:

• melt butter in a saucepan with tight-fitting lid.
• Gently saute the onion for 3 or 4 minutes.
• Stir in the chopped tomatoes.
• Add the rice and crushed garlic, gently cook for 5 minutes.
• Gradually add the stock or water, stirring constantly.
• Season to taste with salt and pepper.
• Cover and simmer gently for 10-15 minutes, till rice is almost cooked, then reduce heat to low.
• Spread the spinach in a thick layer over the rice.
• Cover the pan and cook over low heat, 5-8 minutes, till spinach has wilted and rice is tender.

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.

SIMPLE SPINACH RICE

Steps:

• Gather the ingredients.
• Add the oil to a deep pot and heat over medium heat.
• Add the onions and sauté until translucent, about 5 minutes.
• Add the thyme, hot chile pepper, and salt to taste and continue to sauté for about 1 minute.
• Add the spinach and toss to wilt it and reduce the volume slightly.
• Add the rice and water, stir, cover, and bring to a boil. Let boil for 3 minutes and then reduce the heat to low and simmer for 20 minutes, or until all the liquid has been absorbed.
• Adjust the seasoning with salt to taste. Fluff with a fork and serve.

SPINACH AND RICE

Steps:

• In a large saucepan, saute onions in oil until tender. Add rice; cook and stir for 3-4 minutes or until rice is lightly browned., Stir in the water, dill, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Add spinach; heat through.

SPINACH RICE

Steps:

• In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
• Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
• Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

GREEK STYLE SPINACH AND RICE

Steps:

• Heat oil in a heavy skillet or wok.
• Add onion and garlic and cook on medium-high until onion is softened and transparent.
• Add spinach, lemon juice and rice; cook stirring frequently until spinach is limp and rice is throughly heated.
• Toss in basil.
• Add salt and pepper to taste.
• Place in serving bowl and sprinkle with feta cheese.

SPINACH RICE

Steps:

• Wash brown rice using a colander, drain and set aside. Add spinach leaves, cilantro, coconut milk to a blender and process until smooth. Set aside.
• Heat oil in a medium saucepan over medium-high. Add onion, garlic, and ginger. Cook stirring until onion is soft, about 3 minutes. Add curry powder and cumin and cook until fragrant.
• Add Spinach puree and stir, add rice and stir to coat. Add vegetable broth and salt. Cover saucepan and bring to a boil. Reduce heat to low and cook for 50 minutes or until rice is tender and fluffy when stirred with a fork.

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.