Spinach Almond Rice Recipes

RICE WITH ALMONDS AND RAISINS

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

SPINACH-RICE WITH ALMONDS

Steps:

• Cook and stir onions in hot oil in large skillet on medium heat 2 min. or until tender. Add spinach and rice; mix well. Cook 2 min.
• Add water and contents of seasoning packet; stir. Bring to boil; cover. Simmer on medium-low heat 18 to 20 min. or until liquid is absorbed.
• Stir in nuts; cook until heated through, stirring occasionally.

ALMOND RICE

Steps:

• In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

SPINACH-ALMOND RICE

Steps:

• Bring 3 cups salted water to a simmer; add 1 1/2 cups basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with 4 cups baby spinach, 1/2 cup each chopped marinated artichoke hearts and toasted slivered almonds, 1 cup chopped fresh dill, 1 tablespoon grated lemon zest, the juice of 2 lemons and 1/3 cup olive oil. Season with salt and pepper.

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.

INDIAN TOFU AND SPINACH OVER ALMOND RICE

Steps:

• Prepare the rice according to the package directions.
• Preheat a large, deep nonstick skillet over medium-high heat with the vegetable oil. Add the tofu, season with salt and pepper, and lightly brown, 2 to 3 minutes per side.
• Remove the tofu from the skillet and reserve on a plate. To the same skillet, add the garlic, ginger, onions, cumin and coriander.
• Sauté together for 4 to 5 minutes or until the onions are tender. Add the spinach and continue to cook for 2 minutes. Add the flour and cook for 1 minute.
• Add the vegetable stock and bring to a bubble. Add the curry paste, mango chutney, and chick peas, then return the browned tofu to the skillet, reduce the heat to medium low, and simmer the curry for 8 to 10 minutes.
• While the curry is simmering, toast the almonds in a small dry skillet over medium heat until golden. Once the rice is cooked, fluff it with a fork, add the toasted almonds, and stir with the fork.
• Serve the curry in shallow bowls with a scoop of almond rice on top (rice on the bottom gets too mushy).

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.

CHICKPEA, SPINACH & ALMOND BUTTER BOWL

Steps:

• Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.
• Combine the coriander, cumin, turmeric, fenugreek and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.
• Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over rice.

SUPERFOOD RICE WITH SALMON & SPINACH PESTO

Steps:

• Place the rice into a large saucepan of boiling water. Simmer over a medium heat for 25 minutes until tender. Drain well.
• While the rice is cooking make the pesto. Place all the ingredients in a food processor and blend until finely chopped.
• When the rice is almost ready, heat the oil in a frying pan and add the salmon fillets. Cook for 4-5 minutes each side, until golden brown. Remove from the pan and keep warm.
• Add the cherry tomatoes and spinach to the pan and fry for a few minutes until the spinach has wilted and the tomatoes have slightly softened.
• Add the rice and the pesto and blend well.
• Serve on to dishes and top with the salmon.