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Parmesan Rice with Peppers and Spinach recipe

Parmesan Rice with Peppers and Spinach recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a colourful, tasty and quick to make savoury rice dish. It reheats well - just sprinkle with fresh parmesan again before serving.

40 people made this

IngredientsServes: 8

  • 200g easy cook rice
  • 475ml water
  • 1 tablespoon vegetable oil
  • 1 large orange pepper, finely chopped
  • 1/2 red pepper, finely chopped
  • 1/2 yellow pepper, finely chopped
  • 30g chopped onion
  • 60g baby spinach leaves
  • 1 teaspoon garlic salt
  • 1 tablespoon savoury salt
  • 230ml vinaigrette salad dressing, to taste
  • 50g grated Parmesan cheese

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Place rice and water in a pot, and bring to the boil. Let sit five minutes. Fluff with a fork.
  2. Heat the oil in a wok over medium heat. Stir in the orange pepper, red pepper, yellow pepper, onion and spinach. Season with garlic salt and seasoning. Cook 5 minutes. Mix in cooked rice, vinaigrette and Parmesan cheese. Continue cooking until heated through.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

Recently viewed

Reviews & ratingsAverage global rating:(44)

Reviews in English (34)

by Charlee

Being a vegetarian, I'm always looking for new ideas and I really enjoyed this rice dish. The only changes I made were to use brown rice, frozen spinach and balsamic vinaigrette dressing. The next time I make it, I'm going to add a can of black beans and use it as a main dish.-21 Feb 2010

by SunnyByrd

This was really good. I used a blend of long-grain and brown rice and added mushrooms. I also used frozen spinach, which I thoroughly drained and sauteed for a few minutes on it's own (this step may be what the previous reviewer was missing - you sometimes have to cook frozen spinach a little more to get the "freezery" taste out of it). I served this on a platter and put the cheese down the middle of the dish (my kids can be picky about parm). All in in all, it was really good - I recommend using different rices for texture and flavor. Thanks for the recipe!-22 Feb 2008

by :: mrs. spear ::

This is amazing. I used Minnesota wild rice (60 min. instead of instant), and mixed balsamic and white wine vinegar wit a little lemon juice for the dressing. For season salt I used Mrs. Dash. The flavors complement one another beautifully. We'll be having this regularly, and I'll double the recipe next time!-27 Oct 2009


Twisted bread with peppers, spinach and parmesan

When I made the pumpkin cinnamon rolls that I shared recently, it made me realize something. Not just that they were really good, but that I'd not used yeast in ages. Not since the beet and bacon pizza, I suspect. I think I might have had a slight mental block that anything using yeast takes forever to make. In reality, while you need to allow time for rising, the hands on part is relatively short and easy. Plus kneading is pretty therapeutic.

Of course I say all this before sharing this twisted bread with peppers, spinach and parmesan which is a bit more involved. However it's still really not difficult and the result is delicious. And to me at least, adorable-looking too.

The inspiration for this twisted bread

I have recently seen a couple of recipes that I thought were almost too pretty to eat - a pumpkin pie with a pastry turkey on top and a sweet star bread. They both had me a little inspired, then one night as I was trying to go to sleep the idea came to me. I had the idea of bread shaped like a turkey.

Of course, sleep was even more elusive as I thought about it, thinking through the details and getting excited. I thought a savory twisted bread might be a great thing to share on your Thanksgiving table and naturally a turkey design would be all the more fitting.

Not just for Thanksgiving

While I've made this twisted bread into a turkey design for Thanksgiving, it doesn't have to have a limited season. You could also easily make this a star by moving the uncut part to the middle rather than towards one side. Alternatively, change the 'face' to make it more like a peacock. The point is, this twisted bread with peppers, spinach and parmesan is adaptable in design. And it's certainly too good for you to only make it once a year.

How it's made

As I said, this bread is naturally a little more involved than a simple loaf, but it's not as difficult as you might think. The dough is very similar to a basic bread or pizza dough, apart from he fact that I've added an egg in. I felt it would probably help as you were twisting and I think that is true. Once the dough has risen, you roll half in three circles. Top one with the peppers, lay a dough circle over the top, spread over the spinach-parmesan mixture then the last dough circle on top.

Make cuts around the circle as in the picture above, starting with wide cuts then adding additional ones in between. Then twist each section, alternating the direction you twist. Make a little notch to make 'feet' then use the piece of dough to make little eyes and a beak. Allow to rise a bit more then bake and serve.

This twisted bread with peppers, spinach and parmesan is eye-catching, flavorful and perfect for sharing. It tastes a little bit like pizza, but without getting sauce all over you. It's a treat that will impress, and only you need to know it's really not that hard. Which is just as well, as you'll want to make it again.


Recipe Summary

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cups arborio rice, rinsed in a colander until water runs clear
  • 1 quart low-sodium chicken broth
  • ¾ cup grated Parmesan cheese
  • 1 teaspoon coarsely ground pepper
  • Salt, to taste

Heat butter and oil in a large saucepan over medium-high heat. Add onion saute until softened, 3 to 4 minutes. Add rice stir to coat. (Can turn off heat and let stand several hours.)

Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper add salt, if necessary. Serve hot.

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.


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Recipe: Grandma Lue's Spinach Rice

Grandma Lue's Spinach Rice from “The Twisted Soul Cookbook: Modern Soul Food with Global Flavors” by Deborah VanTrece.

3 cups cooked white rice, chilled

½ cup (1 stick) unsalted butter

½ cup chopped red bell pepper

4 pounds fresh baby spinach, washed and trimmed

1 cup chopped marinated artichokes

12 ounces creamed cheese, at room temperature

1 cup grated Parmesan cheese

½ teaspoon freshly cracked black pepper

Instructions: Preheat oven to 350 degrees. Generously grease a deep casserole or 13-by-9-inch baking pan.

In a large bowl, stir together the cold rice and the beaten eggs.

In a large skillet over medium-high heat, melt the butter. Add the celery, peppers, onions and spinach and cook, stirring occasionally, for 2 to 3 minutes, until the onions are translucent and the spinach is wilted. Reduce the heat to medium and stir in the artichokes, cream cheese, sour cream, Parmesan and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the cream cheese has melted and all of the ingredients are well combined.

Add the spinach-cheese artichoke mixture to the rice. With a wooden spoon, stir in the black pepper, onion powder, garlic powder and salt.

Pour into the prepared casserole, and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the top is nicely browned. Let rest for 15 minutes before serving.

Makes 6-8 servings

From &ldquoThe Twisted Soul Cookbook: Modern Soul Food with Global Flavors&rdquo by Deborah VanTrece


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22.Creamy Pan Seared Salmon

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23. Cheesy Spinach Enchiladas

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Instructions:

1. Sprinkle the chicken with salt and pepper on both sides.

2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for about 2 minutes. Reduce the heat to medium, and keep frying the chicken until cooked through. The cooking time with vary, depending on the thickness of the chicken.

3. Remove the chicken from the skillet and set aside. To the same skillet, add the onions and cook for about 5 minutes, until soft and golden in color. Add the red pepper flakes and roasted peppers, and cook for another 2 minutes.

4. Reduce the heat to medium-low, add the cream, and bring to a simmer. Add the spinach, and when it wilts down, add the Parmesan. Stir the sauce.

5. Return the chicken to the skillet, and cook for 5 minutes, spooning the sauce over it. Remove the skillet from the heat. Garnish with freshly chopped parsley.

You may also enjoy these:

WATCH HOW TO MAKE CREAMY CHICKEN THIGHS


Use any rice you like. I prefer the nuttiness of Basmati (cooked by absorbtion method with a ratio of 1 part rice : 2 parts water), but jasmine would also work. Use fresh rice, or just reheat leftovers.

This is more technique than exact recipe. Measurements are approximate. Use more or less garlic, spinach, and cheese, depending on your tastes.

The following proportions yield a salty, cheese-y, spinach-y rice. Don’t add any extra salt until the end. There’s already plenty in there from the Parmesan.


Couscous With Spinach, Garlic, and Parmesan

This is a quick and easy side dish that’s healthy, and quite yummy. It’s also really simple to change up with different ingredients. Very versatile and handy to have in your weeknight arsenal.

Ingredients

  • 2 cups Water
  • 1 Tablespoon Olive Oil
  • 1 box (about 5-7 Oz. Size) Couscous
  • 2 cloves Garlic, Minced
  • 10 ounces, weight Cooked, Chopped Spinach
  • ¼ cups Grated Parmesan Cheese
  • Salt And Pepper, to taste
  • Parsley, To Garnish

Preparation

Bring water and olive oil to a boil. Once boiling, add 1/2 teaspoon of salt. Pour in couscous and garlic. Give a quick stir, turn off the heat, put the lid on the pot, and let stand for 5 minutes. During that time, prepare spinach. If using fresh, wilt down in a large saute pan until soft and bright green. Salt and pepper to taste, then chop into pieces. If using frozen, thaw spinach in the microwave according to package instructions, and wring out the spinach to get rid of excess water.

Once the couscous is done, fluff with a fork until all the couscous clumps are broken up. Add the spinach, Parmesan, and salt and pepper to taste. Give it a stir, finish with parsley (always optional), and serve.


Roasted Red Peppers Stuffed with Kale & Rice

To prepare peppers: Preheat oven to 400 degrees F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.

To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water squeeze dry. Finely chop.

Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.

Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.

Make Ahead Tip: Prepare through step 3, cover and refrigerate for up to 2 days.

Tips: To cook brown rice: Place 1 cup brown rice, 21/2 cups water and a pinch of salt, if desired, in a medium saucepan bring to a simmer. Cover cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes 3 cups.

To toast pine nuts: Heat a small dry skillet over medium-low heat. Add pine nuts and cook, stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan and bake at 400°F for about 5 minutes.)


Watch the video: Λαζάνια φούρνου με σπανάκι και μπεσαμέλ - Lasagne with spinach. Greek Cooking by Katerina (July 2022).


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