Rice with Spinach Herbs & Cheese
Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.
Yield
4 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
onions
minced |
|
| 1 | each |
garlic
clove, minced |
|
| 1 | teaspoon |
thyme
fresh, chopped |
*
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
| 1 | x |
red pepper flakes
pinch |
*
|
| ¼ | pound |
provolone cheese
grated |
|
| 3 | large |
eggs
beaten, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
white or brown |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 453.6 | g |
spinach
fresh |
|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
minced |
|
| 1 | each |
garlic
clove, minced |
|
| 5 | ml |
thyme
fresh, chopped |
*
|
| 59 | ml |
parsley leaves
fresh, minced |
|
| 1 | x |
red pepper flakes
pinch |
*
|
| 113.4 | g |
provolone cheese
grated |
|
| 3 | large |
eggs
beaten, optional |
|
Directions
Preheat oven to 350℉ (180℃). 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.
