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Rice with Lemon and Spinach

 Rice with Lemon and Spinach
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.
6 ServingsPrep: 20 min. Bake: 30 min.

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

  • 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.
  • 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 equals 167 calories,

2 of 2

Rice with Lemon and Spinach (continued)

Nutritional Facts: 4 g fat (2 g saturated fat), 7 mg cholesterol, 324 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.