Best 4 Spinach Sardine And Rice Gratin Recipes

**Spinach Sardine and Rice Gratin: A Flavorful and Nutritious Dish**

Spinach, sardine, and rice gratin is a delectable and wholesome dish that combines the goodness of fresh spinach, nutritious sardines, and fluffy rice, all topped with a golden-brown gratin crust. This recipe is a perfect blend of flavors and textures, making it a favorite among seafood and rice enthusiasts. With its vibrant green spinach, savory sardines, and creamy rice, this gratin not only pleases the palate but also offers an array of essential nutrients. Accompanying this main recipe are three variations that cater to different preferences and dietary restrictions: a vegetarian version that omits sardines, a spicy version that adds a kick of heat, and a gluten-free version that uses alternative ingredients to accommodate those with gluten sensitivities. Whether you're looking for a hearty and flavorful meal or a dish that's packed with nutrients, this spinach, sardine, and rice gratin, along with its versatile variations, is sure to satisfy your cravings and leave you feeling nourished and content.

Here are our top 4 tried and tested recipes!

SPINACH GRATIN

Spinach Gratin image

Provided by Ina Garten

Categories side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 tablespoons (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Steps:

Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
Note: This recipe has been updated and may differ from what was originally broadcast or published.

ISLAND-STYLE SARDINES AND RICE

Island-Style Sardines and Rice image

This is one of my favorite recipes. My favorite way to enjoy this is in the morning, for breakfast, with some good coffee. It is made from items that are almost always found in a West Indian/Carribean kitchen. Sardines can be substituted with any canned salt fish, but the soybean oil gives it the texture that is out of this world! Very tasty if you love spicy and if you love sardines!

Provided by SJames456

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon coconut oil
1 roma (plum) tomato, diced
¼ cup sliced white onion
1 small garlic clove, minced
⅛ teaspoon minced scotch bonnet chile pepper
2 (3.75 ounce) cans sardines packed in soybean oil
salt and ground black pepper to taste
2 cups cooked white rice

Steps:

Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 23.8 g, Cholesterol 65.3 mg, Fat 9 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 3.9 g, Sodium 234.3 mg, Sugar 0.8 g

SPINACH AND SARDINE SANDWICH

Spinach and Sardine Sandwich image

Whenever I fly, I like to go armed with lunch, as the food in airports tends to be both appalling and expensive. Lately I've hitting the road with sandwiches that combine produce with canned fish, like sardines, herring, trout or smoked salmon - all of them high in omega-3 fatty acids, packed with protein and delicious. In some of this week's sandwiches, I used small whole-wheat English muffins that were lightly toasted. The muffins won't fall apart, even with a juicy filling like Greek salad, and I like the size. This is inspired by the classic Mediterranean combination of sardines and spinach. I like to use lightly smoked sardines in olive oil for it.

Provided by Martha Rose Shulman

Categories lunch, quick, weekday, sandwiches, main course

Time 10m

Yield One serving

Number Of Ingredients 11

Ingredients

2 teaspoons extra virgin olive oil
1 small garlic clove, minced
2 ounces baby spinach 2 cups tightly packed, rinsed
Salt
freshly ground pepper
1 small (3 1/2-inch) whole-wheat English muffin, lightly toasted
Dijon mustard (optional)
2 canned sardines, preferably lightly smoked in olive oil about 2 ounces, filleted
1 small tomato, sliced optional
Lemon juice
About 1 teaspoon mayonnaise

Steps:

Heat the olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the spinach. Turn up the heat, and wilt the spinach in the water left on the leaves after washing. Season with salt and pepper, and remove from the heat. Drain and press out excess water.
Lightly toast the English muffin. Spread a little mustard if desired over the bottom half and top with the spinach. Lay the sardine fillets over the spinach, and douse with a little lemon juice. If you have a nice ripe in season tomato, lay over the sardines. Spread the top half of the English muffin with mayonnaise, and top the sandwich. Press down and cut in half, or wrap and refrigerate until ready to eat.

SPINACH RICE GRATIN RECIPE

Spinach Rice Gratin Recipe image

Make and share this Spinach Rice Gratin Recipe recipe from Food.com.

Provided by Dona England

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups cooked brown rice
1 1/2 cups finely chopped uncooked spinach
4 ounces firm tofu, crumbled
10 black olives, chopped
1/2 medium red onion, diced
1/3 cup pine nuts, toasted
2 tablespoons olive oil
1/2 cup shredded manchego cheese
3 large eggs
1/2 teaspoon fine grain sea salt

Steps:

Preheat oven to 400°F
Place rack in the top third of oven. Grease a 10 inch round baking dish with a bit of olive oil.
In a large bowl combine the rice, spinach and tofu.
Now, reserving a bit of each for garnish, stir in the olives, red onion,pine nuts and olive oil.
Stir in 1/4 cup of the cheese.
In a small bowl whisk the eggs and salt.
Fold the eggs into the rice mixture.
Pour into the prepared baking dish, and sprinkle with remaining cheese.
Bake for 30 minutes or until the casserole is set and the top is toasty and golden.
Remove from the oven and sprinkle with reserve onions, olives and nuts. Sprinkle with a bit more cheese.

Nutrition Facts : Calories 367.8, Fat 21.6, SaturatedFat 3.3, Cholesterol 158.6, Sodium 453.4, Carbohydrate 33.4, Fiber 3.7, Sugar 1.5, Protein 11.9

Tips:

Use fresh spinach for the best flavor and texture. If using frozen spinach, be sure to thaw and squeeze out any excess water before using.
If you don't have canned sardines, you can use fresh or frozen sardines. Just be sure to cook them thoroughly before adding them to the gratin.
Feel free to add other vegetables to the gratin, such as chopped onion, bell pepper, or zucchini.
If you want a cheesier gratin, you can add some grated Parmesan or cheddar cheese to the top.
Serve the gratin hot from the oven with a side salad or roasted vegetables.

Conclusion:

Spinach sardine and rice gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends.