Best Rice Lentil And Spinach Pilaf Recipes

SPINACH RICE PILAF

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.

RICE, LENTIL, AND SPINACH PILAF

Steps:

• Place lentils in saucepan and cover with cold water.
• Bring to boil, reduce heat and cover.
• Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
• Meanwhile, bring the rice and 2 cups of water to a boil.
• Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
• Bring the vegetable stock to a boil in a saucepan.
• Add onions and simmer until tender and translucent, approx 10 minutes.
• Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
• Add the lentils and lemon zest (and tomatoes, if desired); heat through.
• Add the greens; cook and stir until tender.
• Fold the lentil and greens mixture into the rice.
• Season with salt and pepper.
• Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.

SPINACH AND LEMON RICE PILAF

Steps:

• Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
• Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
• Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.

SPINACH RICE PILAF

Steps:

• Heat oil in pan until hot. Saute carrot, onion, leeks and celery for 5 minutes. Add rice; saute 1 minute.
• Add tomatoes; saute 2 minutes. Add all but 2 Tbsp stock. Bring to simmer; add salt and pepper. Cover; cook 10 minutes.
• Add spinach; stir. Add remaining stock, if needed, and herbs. Cover; cook 5 minutes.

RICE PILAF WITH 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.

LENTIL-AND-RICE PILAF

Steps:

• In a 10-inch skillet, heat olive oil over medium heat. Add onions; reduce heat to medium-low. Cook, stirring occasionally, until onions are golden and caramelized, 35 to 40 minutes. Season with coarse salt and ground pepper.
• Meanwhile, in a 3-quart saucepan, bring 5 cups water to a boil. Stir in brown lentils; reduce heat to a simmer. Cook until tender, 10 to 12 minutes. Drain; rinse pan.
• Return lentils to pan; add long-grain rice and vegetable broth. Bring to a boil; reduce to a simmer. Cook until rice is tender and has absorbed liquid, 10 to 12 minutes. Season with salt and pepper. Scatter onions on pilaf.

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.

LENTIL RICE PILAF

Steps:

• Bring lentils to a boil in a 2 qrt saucepan with 2 cups water.
• Remove from heat and let stand 10 minutes.
• Meanwhile, trim and discard ends from green beans; cut into 1/2" pieces.
• Slice green onions.
• Mince carrot, shallot and ginger.
• Drain lentils and set aside.
• Heat oil in 2 qt saucepan over medium heat.
• Saute green onions, shallot and ginger in oil 2 minutes.
• Stir in rice; saute 2 more minutes.
• Add 2 1/4 cups water.
• Stir in lentils, green beans and carrot; bring to a boil, cover pot and cook 15 minutes, until rice is tender and liquid is absorbed.
• Let stand 5 minutes off heat.
• Stir in salt and serve while hot.