Best Spinach Rice Pot Recipes

INSTANT POT MIDDLE EASTERN LENTILS WITH RICE, LEEKS, AND SPINACH

Steps:

• Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
• Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
• Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
• Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
• Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
• Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
• In a small bowl, season the yogurt with salt to taste.
• Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.

SPINACH-RICE POT

Steps:

• Preheat oven to 350 Fahrenheit.
• Combine rice and cheese. In a separate bowl combine eggs, parsley, salt, and pepper.Add the two mixtures to the spinach and pour into an oiled casserole. Mix wheat germ and butter and spread on top. Bake for 35 minutes.

INSTANT POT WILD RICE SOUP W/ SPINACH & MUSHROOMS

Steps:

• Set Instant Pot to Saute Function and add the oil and onions and mushrooms, stirring for 5-7 minutes, until fragrant. Cook until the mushrooms release their liquid, then cook a couple more minutes until the liquid cooks off, and mushrooms begin to brown. Add the garlic, saute 1-2 minutes.
• While the mushrooms are cooking, chop the carrots and celery. When the onions and mushrooms soften add the rice and saute for one minute. At this point, you could deglaze with white wine, scraping up any browned bits if the pan seems dry, (or skip it), and then cook this off for 1-2 minutes.
• Add the carrots, celery, veggie broth, water, thyme, bay leaves, salt and pepper, cayenne and turmeric. Give a good stir, again, scraping up any browned bits.
• Set Instant Pot to High for 24 minutes. Naturally release, for 10 minutes, then manually release.
• Stir in the sour cream (or coconut milk or cashew cream), and taste, adjusting for salt and pepper.
• ***If going the vegan route- keep in mind, sour cream adds a nice tanginess- which you can replicate by adding a few drops of lemon juice or AC vinegar to the soup to brighten it up.
• Stir in the fresh chopped spinach just before serving.
• Serve with crusty bread and a sprinkling of fresh Italian parsley, parmesan or other optional garnishes.