Saucy Spinach Parmesan Rice Pilaf Recipes

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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.

CHEESY SPINACH RICE PILAF



Cheesy Spinach Rice Pilaf image

Cheesy Spinach Rice Pilaf

Provided by The Rachael Ray Staff

Number Of Ingredients 13

2 tablespoons EVOO Extra Virgin Olive Oil
1/3 cup orzo
1 clove garlic
finely chopped or grated
1 cup light brown or white rice
such as Texmati brand
1 3/4 cups chicken stock or broth
regular or low-sodium
Salt and ground black pepper
2 bunches fresh spinach
chopped (about 4 cups) or 1 10-ounce box frozen chopped spinach
defrosted
3/4 to 1 cup grated Parmigiano Reggiano cheese

Steps:

  • Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
  • Add the orzo to the pan and toast until golden brown, 3-4 minutes
  • Add the garlic to the pan and continue cooking for another 30 seconds
  • Add the rice, broth, salt and pepper to the pan and bring up to a bubble
  • Cover the pot, reduce the heat to medium-low and simmer until all of the liquid has been absorbed, about 15 minutes
  • Fluff the finished rice with a fork and fold in the spinach and cheese
  • Serve alongside Lemon Pepper Chicken

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

PARMESAN RICE PILAF



Parmesan Rice Pilaf image

Found this tasty rice dish on a web site. Great flavor, and the sliced almonds really make the dish.

Provided by dragonpawz

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 cup white rice
2 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
1/4 teaspoon ground black pepper
2 tablespoons greated parmesan cheese
2 tablespoons sliced almonds

Steps:

  • Melt butter in a medium sauce pan on medium heat.
  • Add rice, cook and stir three minutes.
  • Stir in chicken broth,garlic powder,parsley flakes and pepper.
  • Bring to a boil, reduce to low,cover and simmer 20 minutes or until rice in tender.
  • Stir in parmesan cheese and sliced almonds.

KITTENCAL'S SPINACH PARMESAN RICE BAKE



Kittencal's Spinach Parmesan Rice Bake image

This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)
2 cups cooked white rice (use cold rice for this) or 2 cups brown rice (use cold rice for this)
1/3 cup melted butter
2 cups shredded cheddar cheese (can use feta but reduce to only 1/4-1/3 cup crumbled) or 2 cups swiss cheese (can use feta but reduce to only 1/4-1/3 cup crumbled)
3/4 cup grated parmesan cheese (or to taste)
1/3 cup chopped onions or 2 large green onions, chopped
1 -2 garlic clove, minced (or 1/2-1 teaspoon garlic powder)
3 large eggs, beaten
3/4 cup milk or 3/4 cup half-and-half cream
1/8 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon fresh ground black pepper (or to taste)
seasoning salt (to taste or can use white salt)
1/4 cup grated parmesan cheese, for topping
grated mozzarella cheese (add on the last 5 minutes of baking) (optional)

Steps:

  • Set oven to 350°F.
  • Generously grease a 11 x 7-inch baking dish.
  • In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
  • Season with salt, pepper and cayenne to taste.
  • Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
  • Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
  • Top with mozzarella cheese the last 5 minutes of baking (if using).
  • Note: for a more fluffier texture casserole, 4 eggs may be used.

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

RICE PILAF WITH SPINACH



Rice Pilaf with spinach image

This is a delicious variation of rice pilaf...and adds a bit of nutrition (shh...don't tell the kids). Neither of my kids will eat spinach on its own, but this is their favorite rice

Provided by Penny B

Categories     Rice Sides

Time 20m

Number Of Ingredients 4

2 pkg of your favorite rice pilaf (i use near east or knorr)
4 c water
2 Tbsp butter or margerine (optional)
1 pkg baby spinach

Steps:

  • 1. Make rice per package directions.
  • 2. When rice is done cooking and ready to set, add the package of baby spinach (don't worry--it will look like a LOT of spinach, but it will be fine) and re-cover.
  • 3. Let set covered three or more minutes to steam the spinach.
  • 4. Uncover and stir until everything is blended together beautifully (see, I told you the amount of spinach would be reasonable). If needed, re-cover and let steam some more if the spinach is still too separate.
  • 5. Serve and enjoy.

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