This Spinach Rice Pilaf is a great side to any chicken, meat or poultry. Remove and discard the stems, then put the leaves in a large bowl or sink filled with clean water and swish them around to rinse any grit off of them. 30 g Trim the stem end off the onion. All entrees served your choice of Idaho baked potato, seasoned French fries or Grassfields special rice pilaf. Add spinach; stir. 10 %. Fresh vegetable of the day gladly substituted at your request. Remove the cover. Spinach and rice cooked in broth merge into much more than the sum of the parts in this easy, nutritious side dish. If you like dill and have access to it, by all means, stir it in. Cook, stirring occasionally, until the leaves are wilted and any liquid that has cooked out of the spinach has evaporated, about 4 minutes. Adjust for medium heat; add butter. Directions. Add the onion and salt and cook, stirring occasionally, until the onion is soft, about 3 minutes. Step 2, Cover and simmer over medium heat for 25 minutes, until rice is soft and fluffy. Cover and reduce the heat to low. Set aside. Without removing the cover, remove the pot from the heat and let sit 5 minutes. Get easy-to-follow, delicious recipes delivered right to your inbox. Add the rice and stir to coat it and make sure it's as well-combined with the spinach and onions as possible. Cut the leaves into thin ribbons. Add mushrooms, green onions and garlic. It has very little fat, and lots of spinach and other veggies, so it is healthy too. If there's a lot of liquid, turn up the heat and boil it off. Melt butter, add onion and saute til soft. Lift the leaves out and into a. In a medium pot over medium-high heat, melt the butter. Add all but 2 Tbsp stock. Step 1, Combine all ingredients in large saucepan. Total Carbohydrate Add the broth and bring to a boil. Add remaining stock, if needed, and herbs. ), Vegetarian and Vegan Baked Beet Casserole, Vegetarian Oven-Baked Pasta With Ricotta Cheese and Spinach, Savory Butternut Squash and Carrot Soup (Vegetarian and Vegan), Spiralized Summer Squash With Garlic and Basil. Add rice, cover and simmer for 20 - 25 ... Rate This Recipe. Cover; cook 10 minutes. Add the dill, if you like. (steak and lamb) Heat oil in pan until hot. Melt butter and olive oil in a large saucepan over medium heat. Leave the root end in tact to hold the layers of the onion together. Add rice; saute 1 minute. Cover and reduce the heat to low. Working with one-half of the onion at a time, make horizontal cuts into the onion before making vertical and then crosswise cuts to finely chop the onion, using the root end as a sort of a handle. Cook, undisturbed, for 15 minutes. Directions. 1/2 teaspoon fine sea salt (plus more to taste unless using canned broth), Make sure the spinach is thoroughly clean and free of grit. It adds a grassy, savory note that is perfection next to earthy spinach. In a small bowl, whisk water and beef base; pour over rice mixture. Bring to simmer; add salt and pepper. Add remaining ingredients except rice, bring to a boil. Add the broth and bring to a boil. I was searching for this recipe after having this dish at a Greek resturant, and found it on another website. Select saute setting on a 6-qt. Add onion; cook and … Press cancel. (Nutrition information is calculated using an ingredient database and should be considered an estimate. The dill is optional, but only because some people don't care for it and it's not always in season. Add the dill, if you like. Lock lid; close pressure-release valve. Serve alongside roasted meats, or keep it meatless and serve it topped with plain whole milk yogurt as a centerpiece in a vegetarian meal. Stir in the pepper, if you like. When butter is hot, cook and stir rice until lightly browned, 3-5 minutes. Stir in the spinach. Saute carrot, onion, leeks and celery for 5 minutes. * These menu items may be ordered undercooked. 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. Set the onion aside. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Cut the onion in half lengthwise and remove the peel. Fluff the pilaf with a fork. Add tomatoes; saute 2 minutes. Rinse it clean, spin or pat it dry. Pick over and trim the spinach. Add the garlic to the onion and cook, stirring, until fragrant, about 1 minute. Without removing the cover, remove the pot from the heat and let sit 5 … electric pressure cooker. You really want the spinach dried off to avoid having to cook off the water later. Cook, undisturbed, for 15 minutes. It has very little fat, and lots of spinach and other veggies, so it is healthy too. Add the rice and stir to coat it and make sure it's as well-combined with the spinach and onions as possible. Serve the pilaf hot or warm. Cover; cook 5 minutes.