Rice With Spinach, Herbs And Cheese

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Servings: 12 servings Difficulty: Advanced
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A vibrant, savory side dish featuring tender rice mixed with wilted spinach, fresh herbs, and melted provolone.
Rice With Spinach, Herbs and Cheese recipe image
Rice With Spinach, Herbs and Cheese recipe image
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Rice With Spinach, Herbs And Cheese

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 250
Dietary:
V Vegan

Description

This comforting Rice with Spinach, Herbs, and Cheese is a versatile side dish that pairs beautifully with roasted chicken, grilled fish, or even a simple salad. The recipe combines the earthy sweetness of spinach with the sharp, savory notes of provolone cheese and aromatic herbs like thyme and parsley. Whether you choose white rice for a quicker meal or brown rice for added fiber and nuttiness, the texture remains light and fluffy. The optional addition of beaten eggs helps bind the mixture, creating a cohesive casserole-like consistency that holds its shape when served. It’s an excellent way to sneak extra greens into your diet without compromising on flavor. Perfect for weeknight dinners or as a substantial addition to a Mediterranean-style spread, this dish is easy to customize and always satisfies.

Ingredients

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Cook the rice in a pot of salted boiling water until tender but still slightly undercooked (about 15 minutes for white rice, 30 minutes for brown rice).
  3. Drain the rice thoroughly, rinse with cold water to stop the cooking process, drain again, and set aside to cool slightly.
  4. Wash the fresh spinach and remove any tough stems.
  5. Place the spinach in a large skillet or pot and cook over medium heat, allowing it to wilt in its own moisture. Once wilted, remove from heat, let cool, and chop coarsely.
  6. Heat the olive oil in a large skillet over medium heat. Add the minced onion and sauté until softened and translucent, about 3-4 minutes.
  7. Add the minced garlic and chopped thyme to the skillet, stirring frequently for about 1 minute until fragrant.
  8. In a large mixing bowl, combine the cooked rice, chopped spinach, onion-garlic mixture, minced parsley, red pepper flakes, and grated provolone cheese.
  9. If using eggs, pour the beaten eggs into the bowl. Season the entire mixture with salt and pepper to taste, then stir until all ingredients are evenly distributed.
  10. Lightly oil a baking dish. Transfer the spinach-rice mixture into the dish, spreading it out evenly.
  11. Drizzle a little extra olive oil over the top if desired. Cover the dish tightly with aluminum foil.
  12. Bake in the preheated oven for 25 minutes.
  13. Remove the foil and bake for an additional 5 minutes to allow the top to warm through and the cheese to melt further.
  14. Remove from the oven and let stand for 5 minutes before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 4g20%
Cholesterol 100mg34%
Sodium 300mg13%
Total Carbohydrate 30g10%
Dietary Fiber 2g8%
Sugars 1g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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