Spinach Rice With Almonds Recipes

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SPINACH RICE



Spinach Rice image

Even if you don't like spinach, you will love this creamy rice dish. Add more or less jalapeno peppers to your liking.

Provided by Marites

Categories     Side Dish     Rice Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 11

⅓ cup uncooked long grain white rice
⅔ cup water
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
¼ cup milk
2 fresh jalapeno peppers, seeded and chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
½ cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 ounces processed cheese food, cubed

Steps:

  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
  • Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
  • Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 17.9 g, Cholesterol 30 mg, Fat 12.1 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 6.2 g, Sodium 830.3 mg, Sugar 3.2 g

ALMOND RICE



Almond Rice image

A side of fragrant Almond Rice perfectly compliments most any dish. "When I serve this, I sprinkle the edges of a large serving platter with fresh parsley, add the Almond Rice and then top that with the scallops. It makes a pretty presentation." Tonya Michelle Burkhard, - Davis, IL

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 cups water
1-1/2 cups uncooked instant rice
1 tablespoon butter
1/2 cup slivered almonds, toasted
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 239 calories, Fat 10g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

SPINACH-ALMOND RICE



Spinach-Almond Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

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.

SPINACH-RICE WITH ALMONDS



Spinach-Rice with Almonds image

Add a little extra bite to your mealtime with Spinach-Rice with Almonds. Spinach-Rice with Almonds is a wild rice pilaf that pairs with a number of dishes.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 6

1/2 cup chopped onions
1 Tbsp. oil
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 pkg. (6 oz.) long grain & wild rice
2 cups water
1/3 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CHICKPEA, SPINACH & ALMOND BUTTER BOWL



Chickpea, spinach & almond butter bowl image

Combine chickpeas and spinach with almond butter and spices to make this veg-packed family supper. Ready in just 25 minutes, serve with rice

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner, Supper

Time 25m

Number Of Ingredients 13

vegetable oil, for frying
1 large onion, finely chopped
3 garlic cloves, crushed
2½cm piece of ginger, peeled and grated
1 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
½ tsp fenugreek
400g can chickpeas, drained and rinsed
300ml vegetable stock
2 tbsp unsalted almond butter
200g spinach, roughly chopped
cooked rice, to serve

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.

Nutrition Facts : Calories 356 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium

BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS



Baby Spinach with Almonds and Golden Raisins image

Yes, both bacon and butter can be part of healthy recipes! We use just a small amount of each in this low-calorie Spanish-inspired side dish, saving the butter for the very end so it has more impact.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons sliced almonds
2 slices bacon, cut into 1/2-inch pieces
1 small shallot, chopped
2 tablespoons red wine vinegar
1 1/2 pounds baby spinach leaves
1/4 teaspoon Spanish smoked sweet paprika
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup golden raisins
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
  • Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
  • Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

SPINACH SALAD WITH ORANGES AND ALMONDS



Spinach Salad with Oranges and Almonds image

Categories     Salad     No-Cook     Kentucky Derby     Orange     Almond     Spinach     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

6 tablespoons vegetable oil
1/4 cup fresh orange juice
3 green onions, minced
3 tablespoons unseasoned rice vinegar
1 tablespoon honey
1 tablespoon chopped fresh tarragon
1 teaspoon grated orange peel
4 oranges
1 1/2 6-ounce packages baby spinach
2/3 cup sliced almonds, toasted

Steps:

  • Whisk first 7 ingredients in small bowl. Season with salt and pepper. Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)
  • Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat. Divide among 6 plates. Sprinkle with almonds.

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