Well, it is finally official. Spring is here! Or at least the vernal equinox is. In Latin, vernal means “new” or “fresh,” and equinox translates to “equal night.” While the days have slowly been getting longer since the winter solstice (the shortest day of the year in terms of daylight) in December, the vernal equinox marks the turning point of when daylight begins to last longer than darkness. And while the weather can still feel a bit wintery, there is more daylight at the end of the tunnel!
And there is no better way to celebrate Spring than with good food that is less heavy than the winter fare we have been gravitating towards. While it is too early to find fresh spinach and vine ripened tomatoes in our parts right now, frozen spinach and sun-dried tomatoes do a wonderful job in this creamy rice casserole, scented with lemon and dill. Spring is upon us and Summer is just around the corner!
Spinach, Feta & Rice Casserole
Spinach, Feta, and Rice Casserole (adapted from allrecipes.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Cook Time: 35 minutes, Makes: 6 servings
Ingredients:
- 1 tablespoon olive oil
- 1 cup thinly sliced scallions (about 10 scallions)
- 1/4 cup drained, chopped sun-dried tomatoes in oil
- 1 tablespoon finely chopped fresh garlic
- 1 teaspoon dried oregano
- 16 ounces frozen chopped spinach
- 3 cups vegetable broth
- 1-1/2 cups uncooked long-grain white rice
- 1-1/2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 6 ounces feta cheese, crumbled (about 1 1/2 cups), divided
- 1/2 cup chopped fresh dill
Directions:
Preheat the oven to 425º F. Heat the oil in a large ovenproof skillet over medium-high heat. Add the scallions, sun-dried tomatoes, garlic, and oregano to the skillet. Cook, stirring often, until the scallions soften, about 2 minutes.
Sauté the scallions, sun-dried tomatoes, garlic, and oregano in the skillet.
Add the spinach, and cook, stirring occasionally, until thawed, about 5 to 6 minutes.
Add the spinach into the mix.
Stir in the broth, rice, lemon zest and juice, salt, pepper, and 1 cup of the feta. Bring the mixture to a simmer over high heat, stirring occasionally.
Stir in the broth, rice, lemon zest and juice, salt, pepper, and some of the feta.
Stir in the dill, and top evenly with the remaining 1/2 cup of feta.
Stir in the dill and top with the remainder of the feta.
Bake in the preheated oven until the rice is tender and the feta begins to brown, about 20 minutes.
The casserole is finished off in the oven.
Serve immediately.
Creamy and lemon-scented deliciousness!
It’s beginning to taste like Spring! ~Linda
Spinach, Feta, and Rice Casserole (adapted from allrecipes.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Cook Time: 35 minutes, Makes: 6 servings
Ingredients:
- 1 tablespoon olive oil
- 1 cup thinly sliced scallions (about 10 scallions)
- 1/4 cup drained, chopped sun-dried tomatoes in oil
- 1 tablespoon finely chopped fresh garlic
- 1 teaspoon dried oregano
- 16 ounces frozen chopped spinach
- 3 cups vegetable broth
- 1-1/2 cups uncooked long-grain white rice
- 1-1/2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 6 ounces feta cheese, crumbled (about 1 1/2 cups), divided
- 1/2 cup chopped fresh dill
Directions:
Preheat the oven to 425º F. Heat the oil in a large ovenproof skillet over medium-high heat. Add the scallions, sun-dried tomatoes, garlic, and oregano to the skillet. Cook, stirring often, until the scallions soften, about 2 minutes. Add the spinach, and cook, stirring occasionally, until thawed, about 5 to 6 minutes.
Stir in the broth, rice, lemon zest and juice, salt, pepper, and 1 cup of the feta. Bring the mixture to a simmer over high heat, stirring occasionally. Stir in the dill, and top evenly with the remaining 1/2 cup of feta.
Bake in the preheated oven until the rice is tender and the feta begins to brown, about 20 minutes. Serve immediately.