Rice with Lemon and Spinach |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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:
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.
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