Best 3 Rice Bowl With Spinach Or Pea Tendrils Recipes
Indulge in a culinary adventure with our diverse collection of rice bowl recipes, each featuring a symphony of flavors and textures. From the vibrant green hues of spinach to the delicate tendrils of pea shoots, these dishes are a feast for both the eyes and the palate. Embark on a journey through culinary creativity as we explore a variety of taste sensations, from the tangy kick of pickled vegetables to the aromatic embrace of herbs and spices. Whether you prefer the hearty comfort of chicken or the savory richness of tofu, our recipes offer something for every palate. Get ready to elevate your taste buds and embark on a culinary journey that will leave you craving for more.
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SPINACH & PEA PILAU
Adding veg to your rice really jazzes it up and is a great way to make sure you're getting your 5-a-day
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Side dish, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Thoroughly rinse the rice in a bowl or sieve with several changes of water until the water runs clear. Drain well. Heat a large pan on the stove, tip in the spices, then dry-fry for about 1 min until they are toasted (not burnt) and beginning to release their aromas. Tip the rice into the pan, stir well over the heat, then pour in 4 mugs of water and add 1 tsp salt.
- Bring to the boil, then cover and simmer for 8 mins until the rice is almost tender and the water has been absorbed. Stir in the spinach and peas, then cover and leave for 2 mins so the peas defrost and the spinach just wilts.
Nutrition Facts : Calories 365 calories, Fat 1 grams fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
RED AND BLACK RICE WITH LEEKS AND PEA TENDRILS
I made this on impulse when I found pea tendrils at the farmers' market this week, but you don't have to put aside the recipe until spring brings them to your markets - use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin's "Sunday Suppers at Lucques."
Provided by Martha Rose Shulman
Categories dinner, weekday, main course, side dish
Time 10m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 1 gram
POTATO, SNAP PEA, AND PEA-TENDRIL SALAD
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before serving. The seasoned rice vinegar tossed with minced shallot is Lost Kitchen chef/owner Erin French's signature flavor; she loves it in salads of all kinds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Cook bacon in a skillet over medium-high until crisp, 7 to 9 minutes. Drain on paper towels; cut crosswise into 1/2-inch pieces.
- In a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in oil and 2 tablespoons mint; season with coarse salt and pepper.
- Bring a large pot of water to a boil. Add 1 tablespoon coarse salt and snap peas. Return to a boil, then cook just until tender, about 45 seconds. Using a slotted spoon, transfer to a colander and run under cold water; drain well and slice crosswise on the bias.
- Add potatoes to boiling water; return to a boil, then reduce heat and vigorously simmer until tender, 12 to 14 minutes. Drain; toss potatoes with 3 tablespoons dressing. Spread on a baking sheet and let cool completely, about 30 minutes.
- In a bowl, toss together potatoes, peas, pea tendrils and flowers, remaining 4 tablespoons mint, and bacon, then toss with about 1/4 cup dressing. Serve, garnished with tiny mint leaves and sprinkled with flaky salt.
Tips:
- Choose the right rice: Japanese short-grain rice is the best choice for this recipe, as it cooks up fluffy and sticky.
- Wash the rice thoroughly: This will remove the starch from the rice and help it cook evenly.
- Use a good quality soy sauce: A light soy sauce is best for this recipe, as it has a delicate flavor that won't overpower the other ingredients.
- Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture.
- Serve the rice bowl immediately: This is when it is at its best.
Conclusion:
This rice bowl with spinach or pea tendrils is a delicious and healthy meal that is easy to make. It is perfect for a quick and easy lunch or dinner. The combination of flavors and textures in this dish is sure to please everyone at the table.
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