Best Fresh Spinach And Leeks With Quinoarice Recipes

FRESH SPINACH AND LEEKS WITH QUINOA/RICE

Fresh Spinach and Leeks With Quinoa/Rice image

This is a side dish to serve with a main dish. Rice is usually used but Quinoa is a grain high in protein that can boost the nutritional value of the dish. Found on Californiagreekgirl.com

Provided by Ck2plz

Categories Greek

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 bunches spinach, washed and stems trimmed
2 leeks, washed and chopped
1/2 onion, coarsely chopped
1 1/2 cups quinoa or 1 1/2 cups rice
3/4 of a can tomato sauce (8 oz can)
1 lemon
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons olive oil

Steps:

Place a large dutch oven on med-high, add olive-oil.
Add leeks and onions and saute for 10 minutes or until soft.
Add all the spinach, quinoa, tomato sauce, water, salt and pepper. This may look like a lot of spinach but it will melt down.
Simmer on low for 40 minutes, or until most of the liquid has evaporated. Continue stirring.
Remove from heat, and let sit for 5-10 minutes until thickened.
Squeeze half the lemon on the spinach and serve.
Pass remaining lemon around table for garnish.

Nutrition Facts : Calories 410, Fat 12.2, SaturatedFat 1.6, Sodium 1448, Carbohydrate 62.4, Fiber 13.5, Sugar 4.1, Protein 19.7

FRESH SPINACH WITH LEEKS IN PERNOD

Fresh Spinach With Leeks in Pernod image

Pernod is the brand name of the licorice- flavored French liqueur pastis. You will find it under either of these names, as well as Ricard. It has been used as an ingredient in aperitiefs and in cooking for over 200 years! This is a fantastically easy as well as attractive dish we really enjoy - the Pernod tempers the bitterness you sometimes have with fresh spinach. I've put in a minimal prepartion time as this will really depend on how gritty your spinach and leek are. If you've never drunk Pernod before, consider giving it a try-- I'm also posting the recipe for the drink Pernod Classique (Pastis), which is a really refreshing summer drink. Millions of Frenchman can't all be wrong . . .

Provided by FlemishMinx

Categories Spinach

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 large leek
10 ounces fresh spinach
1 large tomatoes, diced
1/4 cup Pernod
salt and pepper, to taste

Steps:

Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
You may have to repeat the cleaning process several times to remove all the grit from the spinach.
Remove from water, but do not dry.
Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
This should yield between 1 1/2 to 2 cups of leek.
Heat oil in a wok over medium heat.
Add the spinach, leeks, and tomato.
Cover, and cook 12 minutes, stirring occasionally.
Leeks should be crisp-tender at this point, and spinach wilted.
Drain the vegetables in a colander and immediately return to the wok.
Stir in the pernod and salt and pepper to taste.
Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
Serve.

TORTA DI RISO

Torta di Riso image

I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

Provided by Chef John

Categories Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, divided
2 tablespoons finely grated Parmigiano-Reggiano cheese, divided
3 cups chopped leeks
3 cloves garlic, minced
2 cups cooked rice
1 ½ cups finely chopped cooked spinach, squeezed dry
¾ cup finely grated Parmigiano-Reggiano cheese
2 large eggs, beaten
1 teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch ground nutmeg

Steps:

Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 25.2 g, Cholesterol 72.3 mg, Fat 10.3 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 3.4 g, Sodium 654 mg, Sugar 2.4 g