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Rice With Spinach, Herbs And Cheese

Rice With Spinach, Herbs and Cheese recipe image
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&# 226;€™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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 67.2
Dietary: 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&# 226;€™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
  • 1 cup White or brown rice
  • 1 lb Fresh spinach
  • 1 tablespoon Olive oil
  • 1 medium Onion, minced
  • 1 clove Garlic, minced
  • 1 teaspoon Chopped thyme
  • 1/4 cup Minced parsley
  • 1 pinch Red pepper flakes
  • 1/4 lb Grated provolone cheese
  • 3 large Eggs, beaten (optional)
  • to taste Salt and pepper
Directions
  1. 1
    Preheat the oven to 350°F (175°C).
  2. 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. 3
    Drain the rice thoroughly, rinse with cold water to stop the cooking process, drain again, and set aside to cool slightly.
  4. 4
    Wash the fresh spinach and remove any tough stems.
  5. 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. 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. 7
    Add the minced garlic and chopped thyme to the skillet, stirring frequently for about 1 minute until fragrant.
  8. 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. 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. 10
    Lightly oil a baking dish. Transfer the spinach-rice mixture into the dish, spreading it out evenly.
  11. 11
    Drizzle a little extra olive oil over the top if desired. Cover the dish tightly with aluminum foil.
  12. 12
    Bake in the preheated oven for 25 minutes.
  13. 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. 14
    Remove from the oven and let stand for 5 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 67.2kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 13.8g5%
Dietary Fiber 1.1g5%
Sugars 0.2g
Protein 1.6g4%

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

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

For a vegan version, omit the eggs and cheese, or substitute with nutritional yeast and a plant-based cheese alternative. You can also swap provolone for feta or mozzarella for different flavor profiles.

If using frozen spinach, thaw and squeeze out all excess water before chopping to prevent the dish from becoming soggy. Adjust the amount of red pepper flakes based on your preference for heat.

The eggs are optional but help bind the rice and spinach together, giving the dish a cohesive, casserole-like texture. If omitted, the dish will be looser.

Keywords: rice, spinach, cheese, provolone, herbs, thyme, parsley, side dish, mediterranean, vegetarian, baked, easy dinner, green vegetables, comfort food, family friendly, meal prep, oven baked, healthy sides, garlic, onion, olive oil
Read it online: https://www.chefs-mate.com/recipe/rice-with-spinach-herbs-and-cheese/