Spinach Mushroom Lemon Pilaf Recipes

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

Ingredients

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, MUSHROOM, & BARLEY PILAF

Spinach, Mushroom, & Barley Pilaf image

A hearty warm comfort food that's a snap to prepare (most of the cooking time is totally inactive). Serves 4 as a main affair, 6 as a sidekick. A very versatile recipe...I occasionally add dehydrated sun-dried tomatoes to the barley as it cooks for a deep tomatoey undertone.

Provided by velorutionista

Categories One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup uncooked pearl barley
3 cups water
1 pinch salt
1 tablespoon olive oil
1 large onion, diced
3 large garlic cloves, minced
1 tablespoon sweet basil pesto
1/2 lb cremini mushroom, thickly sliced
4 cups loosely packed spinach, torn into 1-inch pieces
salt & pepper

Steps:

In a medium saucepan, bring barley and water to a boil over medium high heat. Reduce heat to low, cover, and simmer till barley is tender and liquid is absorbed, 45-50 minutes, stirring occasionally.
About 10 minutes before barley is done, heat olive oil over medium heat in large non-stick saucepan. Add onion and cook till transluscent and beginning to brown at the edges, about 3 minutes.
Add garlic and pesto and stir till well mixed. Add mushrooms and cook till tender, 4 minutes.
Add cooked barley and spinach and stir till well combined and spinach is beginning to wilt. Season with salt and pepper to taste.
Serve hot.

Nutrition Facts : Calories 247.8, Fat 4.2, SaturatedFat 0.6, Sodium 76, Carbohydrate 47.7, Fiber 9.8, Sugar 3.1, Protein 7.9

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