Spinach Brown Rice 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!

BROWN RICE WITH SAUTEED SPINACH, LEMON AND GARLIC RECIPE - (4.3/5)

Steps:

• Cook rice according to package directions. Heat oil in large skillet. Add cooked rice, spinach, walnuts, lemon peel, garlic, rosemary and salt. Sauté 2 to 3 minutes or until spinach is wilted. Serve warm. Serving Size (1/6 of recipe), Calories 180 (Calories from Fat 120), Total Fat 13g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 110mg, Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 0g), Protein 3g; Percent Daily Value*: Vitamin A 6%, Vitamin C 4%, Calcium 2%, Iron 4%. *Percent Daily Values are based on a 2,000 calorie diet

BROWN-RICE SALAD WITH SPINACH AND TOMATOES

Steps:

• In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.

BROWN RICE AND SPINACH CASSEROLE

Steps:

• Thaw the spinach (microwave "defrost" setting, or in a sieve under cool running water), squeeze out the extra water, set aside in the sieve to finish draining.
• Beat the eggs, shred the cheese, combine, set aside.
• Mince the onions, slice the mushrooms, or use already-sliced criminis (life is too short to slice mushrooms! IMO).
• In a medium saute pan, on med-high heat, heat half of the chicken broth, add the onions and bring to a simmer. Allow the broth to nearly cook away, while the onions become brown. Watch it - don't let it burn. As the broth simmers away, add the remaining broth and the mushrooms. Lower the heat as needed to maintain a low simmer. Give the onion/mushroom/broth mixture a stir, and when just a bit of broth is left, remove the saute pan from the heat.
• Combine all ingredients in a baking pan and put in the oven, at 325 degrees for 35 - 40 minutes.
• VERY IMPORTANT: be sure to use already-cooked rice.
• (About cooking the rice ahead - I make a large-ish batch of it, and freeze it in smaller containers; it reheats pretty well in the microwave or skillet.).

SPINACH AND BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Heat oil in Dutch oven, and saute onion, mushrooms and garlic until tender.
• In a small bowl, mix egg, flour and cottage cheese. Add to sauteed vegetables, along with the spinach. Stir in rice, pepper, thyme and 1 tablespoon Parmesan cheese.
• Turn into a greased 12-by-8-inch baking dish, and top with sunflower seeds and remaining Parmesan cheese.
• Bake for at least 30 minutes.

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.

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.