Rice with Spinach Herbs & Cheese

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

60 minutes Prep: 25 minutes Cook: 35 minutes

389 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	cup	rice	white or brown
1	x	salt	to taste
1	x	black pepper	to taste
1	pound	spinach	fresh
1	tablespoon	olive oil
1	each	onion	minced
1	each	garlic	clove, minced
1	teaspoon	thyme leaves	fresh, chopped
1/4	cup	parsley leaves	fresh, minced
1	x	red pepper flakes	pinch
1/4	pound	provolone cheese	grated
3	large	eggs	beaten, optional

Directions

Preheat oven to 350 degrees. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside.

Wash spinach and remove stems. Cook spinach in the water that clings to the leaves, until wilted. Cool and chop coarsely. Heat the oil, add the onion and sauté until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste. Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 262g

Amount per Serving

Calories 389 35% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 7.0g	33%
Trans Fat 0.0g
Cholesterol 178mg	59%
Sodium 397mg	17%
Total Carbohydrate 46.0g	15%
Dietary Fiber 4.0g	15%
Sugars 2.0g
Protein 19.0g	38%

Vitamin A	228%		Vitamin C	66%
Calcium	38%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to ground+chicken

Last Recipes Viewed

Recipe Bite

“The Thanksgiving Aftermath: A College Student’s Dream Come True”

by Josh Khan

One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...

Member Review

An Absolutely Perfect Roast Goose!

I used this recipe on Christmas and it was the first time I made a goose. I used a 10 lb goose & the cooking method was terrific. I pricked the goose all over & then boiled it briefly, for about a minute. I stuffed the bird with aromatics (apple, onion, celery) and then roasted it. The skin was not greasy at all. I didn't use the stuffing recipe reccomended in this recipe, but of all the cooking methods I read online, this appeared to be the best. I plan on using it again. The key is to have a roasting rack that is high off the bottom of the pan.

Reviewed by gooseboy