Best Seared Red Rice With Spinach Mushrooms Carrot And Egg Recipes

SPINACH RICE

Spinach Rice image

I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. -Jeanette Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 cup chopped onion
3/4 cup water
1 tablespoon dried parsley flakes
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup uncooked instant rice
2 cups fresh baby spinach

Steps:

In a saucepan, heat oil over medium-high heat; saute onion until tender. Stir in water, parsley, salt and pepper; bring to a boil. Stir in rice; top with spinach., Cover; remove from heat. Let stand until rice is tender, 7-10 minutes. Stir to combine.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

MUSHROOM AND SPINACH SAUTE

Mushroom and Spinach Saute image

Mushrooms and spinach make a super fast combination that's perfect for two. It's easy to double or triple for a crowd. -Pauline Howard, Lago Vista, Texas

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
2 cups sliced fresh mushrooms
2 garlic cloves, minced
1 package (5 to 6 ounces) fresh baby spinach
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 208mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SEARED RED RICE WITH SPINACH, MUSHROOMS, CARROT AND EGG

Seared Red Rice With Spinach, Mushrooms, Carrot and Egg image

Rice bran oil has a very high smoke point, so it's a perfect oil for searing and stir-fries where that high-heat seared flavor is desired. You can make this dish with any type of rice, but I love the red rice I've been finding in whole-foods stores, whether from Thailand or Bhutan.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons rice bran oil
1 small or medium onion, sliced
1 large carrot, peeled and cut in 2-inch-long julienne
4 ounces tofu, patted dry and cut in 1/2-inch dice
6 white or cremini mushrooms, cut in thick slices
4 large garlic cloves, minced
2 serrano chilies, minced
1 generous bunch spinach (3/4 to 1 pound), ends trimmed, rinsed thoroughly in 2 changes of water
Salt and freshly ground pepper to taste
2 eggs, beaten and seasoned with salt and pepper
5 cups cooked red rice
1 tablespoon fish sauce or soy sauce (more to taste, optional)
1 bunch scallions, both white and green parts, chopped (optional)
Chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chilies (nam pla prik)

Steps:

Heat a 14-inch wok or large, heavy skillet over high heat until a drop of water evaporates upon contact. Swirl in the oil and add the onion, carrot, tofu and mushrooms. Stir-fry until the vegetables are crisp-tender and the tofu is lightly colored, about 2 minutes. Add the garlic and chili, stir-fry for no more than 10 seconds, and add the spinach. Stir-fry until the spinach wilts, season to taste with salt and pepper, and pour in the beaten egg. Stir-fry until the egg is scrambled, and add the rice. Cook, scooping up the rice with your paddle, then pressing it into the pan and scooping it up again, for about 2 minutes, until the mixture has a nice seared aroma. Add the fish sauce or soy sauce and chopped scallions, stir together for about half a minute, and serve, passing the optional garnishes.