Spinach Gorgonzola And Lemon Rice Recipes

SPINACH LEMON RICE

Steps:

• Rinse and drain rice in cold water.
• Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
• Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
• Uncover place shredded spinach on top of rice without stirring.
• Cover again and cook for another 5 minutes.
• Turn off heat, add lemon juice and let stand covered 10 minutes.
• Fluff with a fork and serve.

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).

SPINACH, GORGONZOLA AND LEMON RICE

Steps:

• Heat oil in a large saucepan over medium heat. Add mushrooms and cook until soft. Add cheese & cook 3 minutes. Stir in cream, lemon juice, salt and pepper. Stir in rice and heat until hot, about 5 minutes. Stir in spinach just before serving. Sprinkle with lemon zest to serve.

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.

GREEK SPINACH RICE (SPANAKORIZO)

Steps:

• Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
• Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
• Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
• Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
• Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

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.