Best Rice Pilaf With Spinach And Caramelized Onions Recipes

SPINACH RICE PILAF

Spinach Rice Pilaf image

Spinach adds color, flavor, and vitamins to long-grain rice in this easy and nutritious recipe for savory rice pilaf.

Provided by Molly Watson

Categories Side Dish Dinner

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

1 small onion
2 to 3 cloves garlic
1 (10-ounce) bunch spinach
2 tablespoons unsalted butter
1/2 teaspoon fine sea salt, or to taste
1 cup long-grain rice
1 3/4 vegetable broth
2 tablespoons chopped dill leaves, optional
Freshly ground black pepper, optional

Steps:

Trim the stem end off the onion. Leave the root end in tact to hold the layers of the onion together. Cut the onion in half lengthwise and remove the peel. 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. Set the onion aside.
Peel and mince the garlic. Set aside.
Pick over and trim the spinach. Rinse it clean , spin or pat it dry. You really want the spinach dried off to avoid having to cook off the water later. Cut the leaves into thin ribbons. Set aside.
In a medium pot over medium-high heat, melt the butter. Add the onion and salt and cook, stirring occasionally, until the onion is soft, about 3 minutes.
Add the garlic to the onion and cook, stirring, until fragrant, about 1 minute. Stir in the spinach. Cook, stirring occasionally, until the leaves are wilted and any liquid that has cooked out of the spinach has evaporated, about 4 minutes. If there's a lot of liquid, turn up the heat and boil it off.
Add the rice and stir to coat it and make sure it's as well-combined with the spinach and onions as possible. Add the broth and bring to a boil. Add the dill, if you like. Cover and reduce the heat to low. Cook, undisturbed, for 15 minutes. Without removing the cover, remove the pot from the heat and let sit 5 minutes.
Remove the cover. Fluff the pilaf with a fork. Stir in the pepper, if you like. Serve the pilaf hot or warm.

Nutrition Facts : Calories 90 kcal, Carbohydrate 11 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 405 mg, Sugar 1 g, Fat 4 g, ServingSize 1 bowl (4 to 6 servings), UnsaturatedFat 0 g

RICE PILAF WITH SPINACH

Rice Pilaf with spinach image

This is a delicious variation of rice pilaf...and adds a bit of nutrition (shh...don't tell the kids). Neither of my kids will eat spinach on its own, but this is their favorite rice

Provided by Penny B

Categories Rice Sides

Time 20m

Number Of Ingredients 4

Ingredients

2 pkg of your favorite rice pilaf (i use near east or knorr)
4 c water
2 Tbsp butter or margerine (optional)
1 pkg baby spinach

Steps:

1. Make rice per package directions.
2. When rice is done cooking and ready to set, add the package of baby spinach (don't worry--it will look like a LOT of spinach, but it will be fine) and re-cover.
3. Let set covered three or more minutes to steam the spinach.
4. Uncover and stir until everything is blended together beautifully (see, I told you the amount of spinach would be reasonable). If needed, re-cover and let steam some more if the spinach is still too separate.
5. Serve and enjoy.