Rice with Lemon and Spinach

Name: Rice with Lemon and Spinach
Prep time: 20 min
Cook time: 30 min
Total time: 50 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

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.

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.

Nutrition 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.

Originally published as Rice with Lemon and Spinach in Light & Tasty April/May 2005

Reviews

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Average Rating:

goodcook321

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.