Spinach, herbs, and Parmesan cheese make this easy baked rice dish both flavorful and colorful. This rice dish is an excellent side dish to serve with grilled or broiled steaks, fish dishes, or chicken.
Chopped fresh herbs may include basil, thyme, chives, dill, or parsley.
- 1/2 cup finely chopped onion
- 3 tablespoons olive oil
- 4 1/2 to 5 cups chicken broth
- 2 cups long grain rice, uncooked
- 1/4 to 1/2 teaspoon pepper
- 6 ounces coarsely chopped spinach, about 4 cups
- 2 to 3 tablespoons chopped fresh herbs, such as dill, basil, thyme, chives
- 1 cup shredded fresh Parmesan cheese, about 4 ounces*
- salt, to taste
Heat oven to 400 F. Grease a 3-quart baking dish or casserole.
In a medium saucepan or saute pan, heat olive oil over medium heat. Add onion and cook, stirring, until onion is softened and translucent. Add 4 1/2 cups of chicken broth and continue cooking until it comes to a simmer.
Put the rice in a colander or mesh strainer and rinse with cold water.
Transfer the rice to a lightly greased 3-quart casserole and stir in the broth and onion mixture.
Bake in the preheated oven, uncovered, stirring occasionally, for 25 minutes, or until liquid is almost absorbed.
Remove from oven and stir in the pepper, spinach, herbs, and Parmesan cheese. Add salt, to taste. Add a little more chicken broth, if needed.
Cover, return to the oven and cook for 5 minutes longer.
Stir to fluff and serve.
*If grated Parmesan cheese is used, use about 2/3 cup.
Makes about 6 to 8 servings.
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