Best 9 Spinach Rice Loaf Recipes

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Calling all rice and spinach enthusiasts! Get ready to embark on a culinary journey with our delectable Spinach Rice Loaf. This dish is a symphony of flavors and textures, featuring a moist and tender interior enveloped in a crispy, golden-brown crust. Spinach lends its vibrant color and earthy notes, while rice provides a hearty and filling base. Dive into our collection of Spinach Rice Loaf recipes, each offering a unique twist on this classic dish. From a traditional version bursting with the goodness of spinach and rice to a vegan rendition that caters to plant-based preferences, we have something for every palate. Let's get cooking and savor the deliciousness of Spinach Rice Loaf.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE SPINACH RICE



Simple Spinach Rice image

Our recipe for spinach rice is perfect for beginner cooks; it is incredibly versatile and can be served with meat, seafood, or poultry.

Provided by Cynthia Nelson

Categories     Dinner     Lunch     Side Dish

Time 45m

Number Of Ingredients 8

3 teaspoons cooking oil
1 cup finely chopped onions
2 sprigs fresh thyme
1 whole hot chile pepper
Salt to taste
4 cups chopped spinach (preferably fresh)
2 cups long grain white rice (washed and drained)
2 2/3 cups water

Steps:

  • Gather the ingredients.
  • Add the oil to a deep pot and heat over medium heat.
  • Add the onions and sauté until translucent, about 5 minutes.
  • Add the thyme, hot chile pepper, and salt to taste and continue to sauté for about 1 minute.
  • Add the spinach and toss to wilt it and reduce the volume slightly.
  • Add the rice and water, stir, cover, and bring to a boil. Let boil for 3 minutes and then reduce the heat to low and simmer for 20 minutes, or until all the liquid has been absorbed.
  • Adjust the seasoning with salt to taste. Fluff with a fork and serve.

Nutrition Facts : Calories 103 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, Sodium 134 mg, Sugar 2 g, Fat 2 g, ServingSize Serves 4, UnsaturatedFat 0 g

MUSHROOM, SPINACH, AND BROWN RICE LOAF



Mushroom, Spinach, and Brown Rice Loaf image

Provided by Vicky Cassidy

Categories     Main Dish

Time 1h25m

Yield 4

Number Of Ingredients 14

½ cup brown rice, dry
2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 celery ribs, chopped
Kosher salt
Freshly ground black pepper
10 ounces crimini mushrooms, stems removed, sliced thin
1 tablespoons fresh tarragon, chopped
6 ounces fresh spinach
3 ounces sun dried tomatoes, chopped
4 eggs, whisked
1 tablespoon Dijon mustard
2 tablespoons vegetable broth

Steps:

  • Preheat oven to 400F.
  • Cook rice according to package instructions. Set aside.
  • Meanwhile, in a large skillet, heat olive oil over medium high heat. Add onions and cook until translucent. Stir in garlic and celery and season with salt and pepper. Cook until vegetables are soft, about 5 minutes.
  • Add in mushrooms and tarragon and cook until mushrooms release their juices and the liquid evaporates, about 5 more minutes. Add in spinach and cook until wilted. Stir in sun dried tomatoes, then remove from heat and let cool slightly.
  • In a large bowl, whisk together eggs, mustard, and broth. Add in vegetable mixture and rice and stir to combine.
  • Generously grease a loaf pan with olive oil. Pour in vegetable mixture and smooth to flat with a spatula. Bake for 40-45 minutes, until edges are nicely browned. Let cool slightly, then run a knife along edges and flip onto platter.

SPINACH RICE



Spinach Rice image

I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. -Jeanette Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons olive oil
1/2 cup chopped onion
3/4 cup water
1 tablespoon dried parsley flakes
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup uncooked instant rice
2 cups fresh baby spinach

Steps:

  • In a saucepan, heat oil over medium-high heat; saute onion until tender. Stir in water, parsley, salt and pepper; bring to a boil. Stir in rice; top with spinach., Cover; remove from heat. Let stand until rice is tender, 7-10 minutes. Stir to combine.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SPINACH LOAF



Spinach Loaf image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan
3 large eggs, at room temperature, beaten
1 cup whole milk
Four 3/4-inch-thick slices rustic bread, crusts removed, torn into 1-inch pieces
1 small onion, chopped
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 pounds spinach leaves
1 cup grated Parmesan
1/2 teaspoon ground nutmeg
4 hard boiled eggs, peeled

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
  • Place the eggs and milk in a large bowl. Add the bread and stir to combine.
  • Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
  • Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.

SPINACH RICE LOAF



Spinach Rice Loaf image

Make and share this Spinach Rice Loaf recipe from Food.com.

Provided by Sharon123

Categories     Weeknight

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3 cups cooked brown rice
4 eggs, beaten
1 package frozen chopped spinach
1 cup milk
1 lb grated longhorn cheese or 1 lb sharp cheddar cheese (I only use 1/2 lb.)
1/3 cup oil or 1/3 cup margarine
1 1/2 teaspoons soy sauce
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon rosemary
1 1/2 teaspoons salt
2 tablespoons minced onions
1 cup breadcrumbs

Steps:

  • Cook and drain spinach.
  • Combine all ingredients except breadcrumbs.
  • Oil a large casserole and sprinkle 3/4 cup breadcrumbs in bottom.
  • Pour mixture into casserole and sprinkle top with remaining breadcrumbs.
  • Bake at 350* for about 1 hour.
  • Check with knife.
  • Turn out onto serving platter and enjoy!

SPINACH RICE



Spinach rice image

Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch

Provided by Tonia Buxton

Categories     Side dish

Time 1h5m

Number Of Ingredients 6

100ml Greek extra virgin olive oil
1 onion , finely chopped
500g baby spinach leaves, washed and finely chopped
bunch dill , finely chopped
300g long-grain rice
juice 1-2 lemons

Steps:

  • Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
  • Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
  • When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

Nutrition Facts : Calories 519 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 37 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

SIMPLY DIVINE MEAT LOAF WITH SPINACH



Simply Divine Meat Loaf with Spinach image

This meat loaf is moist, delicious, and a real crowd pleaser. It is fabulous with venison or ground turkey, too. It makes great sandwiches. Get creative with additional mix-ins!

Provided by Heidi Hunt

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 ½ pounds ground beef
2 eggs
½ cup sour cream
2 tablespoons Worcestershire sauce
1 (1 ounce) package dry onion soup mix
½ cup grated Parmesan cheese
½ cup Italian salad dressing
1 ½ cups Italian seasoned bread crumbs
1 cup chopped fresh spinach

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix the ground beef, eggs, sour cream, Worcestershire sauce, dry onion soup mix, Parmesan cheese, salad dressing, bread crumbs, and spinach. Transfer to a 5x9 inch pan, and cover with aluminum foil.
  • Bake 45 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, to a minimum internal temperature of 160 degrees F (70 degrees C). Let stand 5 minutes before slicing.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 109.7 mg, Fat 23.8 g, Fiber 1.4 g, Protein 21.5 g, SaturatedFat 9.2 g, Sodium 1148.5 mg, Sugar 3.3 g

BAKED SPINACH DIP LOAF



Baked Spinach Dip Loaf image

Any round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies-then eat the bowl! -Frieda Meding, Trochu, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

6 bacon strips, cooked and crumbled, divided
2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (8 ounces) sliced water chestnuts, drained and chopped
1-1/4 cups shredded cheddar cheese, divided
2 green onions, chopped, divided
1 garlic clove, minced
2 teaspoons dill weed
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 unsliced round loaf (1 pound) sourdough bread
Cucumber slices

Steps:

  • Preheat oven to 375°. Reserve 1 tablespoon crumbled bacon for topping. Beat cream cheese and mayonnaise until smooth. Stir in spinach, water chestnuts, 1 cup cheese, half of the green onions, garlic, seasonings and remaining bacon., Cut a 1-1/2-in. slice off top of bread. Hollow out the bottom, leaving a 1/2-in.-thick shell. Cut all removed bread into cubes for serving. Fill shell with dip. Wrap in heavy-duty foil, tenting foil over dip. Bake on a baking sheet 1-1/4 hours., Open foil carefully, allowing steam to escape. Sprinkle dip with remaining cheese and green onion and the reserved bacon. Bake until cheese is melted, 10-15 minutes. Serve warm with cucumber and cubed bread.

Nutrition Facts : Calories 254 calories, Fat 24g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 334mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

SPINACH LOAF



Spinach Loaf image

Make and share this Spinach Loaf recipe from Food.com.

Provided by Joy1996

Categories     Spinach

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 (10 ounce) packages frozen spinach, thawed
2 beaten eggs
3/4 cup shredded cheddar cheese
1/3 cup fine dry breadcrumb
1 tablespoon vinegar
1/2 teaspoon salt
1 dash ground black pepper
4 slices bacon, chopped
2 tablespoons chopped onions
2 tablespoons chopped green peppers or 2 tablespoons red peppers
2 teaspoons all-purpose flour
1/2 cup water
2 medium tomatoes, peeled,seeded,chopped

Steps:

  • Squeeze excess liquid from the spinach; set aside.
  • In a mixing bowl, combine the eggs, cheese, bread crumbs, vinegar, salt and pepper.
  • Stir in the well-drained spinach; pat mixture into a greased 8x4x2" loaf pan.
  • (At this point, loaf may be covered and refrigerated overnight, if desired).
  • Bake, uncovered, in a 400 degree oven for 20-25 minutes or until a knife inserted in the center comes out clean.
  • Meanwhile, in a medium skillet, cook bacon until crisp.
  • Remove from skillet, reserving 2T.
  • pan drippings.
  • Drain bacon on paper towels.
  • Cook the onion and peppers in the bacon drippings in the skillet for about 5 minutes, or until tender.
  • Stir in the flour and dash pepper; gradually stir in the water.
  • Cook and stir until thickened and bubbly; cook 1 minute more.
  • Stir in bacon and tomatoes; heat through.
  • To serve, invert spinach loaf onto serving platter and cut into slices.
  • Spoon bacon/tomato sauce over.

Tips:

  • For added flavor, use vegetable broth instead of water when cooking the rice.
  • To make the loaf more moist, add an extra egg or 1/4 cup of milk.
  • If you don't have any fresh spinach, you can use 10 ounces of frozen spinach, thawed and squeezed dry.
  • Feel free to add other vegetables to the loaf, such as chopped carrots, zucchini, or bell peppers.
  • Serve the loaf with your favorite sauce, such as tomato sauce, mushroom sauce, or gravy.

Conclusion:

Spinach rice loaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with spinach and rice, and it is flavored with cheese, eggs, and spices. This loaf is also a great way to use up leftover rice. Whether you are serving it for breakfast, lunch, or dinner, spinach rice loaf is sure to be a hit.

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