Back to Rice with Lemon and Spinach

Print Options

 
 
 

Card Sizes

 
 
 
 Print

Rice with Lemon and Spinach Recipe

This savory side dish sent in by Billie Moss of El Sobrante, California has a light lemon flavor. Baked with feta and spinach, it's a lovely accompaniment to most main courses...and pairs perfectly with fish.
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:6 servings

Ingredients

  • 1 small onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cups cooked long grain rice
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1/3 cup crumbled feta cheese, divided

Directions

  • 1. In a skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the rice, spinach, lemon juice, salt, dill and pepper. Reserve 1 tablespoon cheese. Stir remaining into skillet; mix well.
  • 2. Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with reserved cheese. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.

Nutritional Facts

2/3 cup: 167 calories, 4g fat (2g saturated fat), 7mg cholesterol, 324mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Reviews for Rice with Lemon and Spinach

Sort By :
MY REVIEW
goodcook321 User ID: 2729894 55088
Reviewed Jun. 4, 2011

"Followed recipe except for the dill weed because I didn't have any. Three T. of lemon juice gives the rice just a hint of lemon flavor. A great way to up the nutritional value of plain white rice."

Loading Image