Rice With Lemon And Spinach Recipes

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



Brown Rice with Sauteed Spinach, Lemon and Garlic Recipe - (4.3/5) image

Provided by Lady Butterfly

Number Of Ingredients 8

1 cup quick-cooking brown or white rice
3 tablespoons Crisco® Pure Olive Oil
2 cups packed fresh spinach, coarsely chopped
1/2 cup chopped walnuts
2 teaspoons finely grated lemon peel
1 clove garlic, minced
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt

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

RICE WITH LEMON AND SPINACH



Rice with Lemon and Spinach image

This savory side dish sent in by Billie Moss of El Sobrante, California has a light lemon flavor. Baked with feta and spinach, it's a lovely accompaniment to most main courses...and pairs perfectly with fish.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 small onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked long grain rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
1/3 cup crumbled feta cheese, divided

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.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

SPINACH AND LEMON RICE PILAF



Spinach and Lemon Rice Pilaf image

Great side dish for roast or grilled chicken, grilled steak or fish. The vegetables and lemon give a wonderful fresh garden taste. You can vary the amounts of the veggies to your taste. I use just a little more rice to stock than usual as I prefer a slightly drier pilaf.

Provided by Semra22

Categories     Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 3/4 cups converted long grain rice
3 cups chicken stock
1/4 teaspoon salt (you may wish to reduce this if you are using a salty stock)
1/2 cup fresh spinach leaves, cut into strips
1/4 cup grated carrot
1/4 cup sliced green onion
1 -2 tablespoon butter
1 lemon, juice of

Steps:

  • Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
  • Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
  • Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.

Nutrition Facts : Calories 262.9, Fat 3.7, SaturatedFat 1.7, Cholesterol 8.7, Sodium 290.7, Carbohydrate 48.9, Fiber 1, Sugar 2.5, Protein 7.1

SPINACH LEMON RICE



Spinach Lemon Rice image

Make and share this Spinach Lemon Rice recipe from Food.com.

Provided by Dona England

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup jasmine rice
2 cups vegetable stock or 2 cups chicken stock
2 teaspoons olive oil
1 lemon, zest of
1 lemon, juice of
5 ounces Baby Spinach, shredded

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.

Nutrition Facts : Calories 202.1, Fat 2.6, SaturatedFat 0.4, Sodium 31.4, Carbohydrate 40.1, Fiber 2.1, Sugar 0.4, Protein 4.2

SPINACH AND RICE WITH LEMON



Spinach and Rice with Lemon image

Categories     Rice     Side     Lemon     Spinach     Summer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1/4 cup finely chopped shallots (2 to 3)
1 cup long-grain white rice
1 2/3 cups low-sodium chicken broth (13 fl oz)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic (2 cloves)
3 (10-oz) bags spinach, tough stems discarded
1 teaspoon salt
1/4 teaspoon black pepper
2 to 3 teaspoons fresh lemon juice

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).

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