What can I say, rice always seems to make its way into my 'fast and easy' meal choices during the week. Needless to say, we eat a lot of rice in our house, and my version of rice pilaf has a bit of delightful toasted orzo added to it, transforming it into what my husband likes to call 'rice a roni, but better.'
This one is especially quick since a lot of the ingredients are easy to keep on hand for whenever the mood strikes you to whip something like this up. It's definitely filling enough for a meal for 3 and elegant (and easy) enough as a side with a larger meal for special guests. I put mushrooms in just about everything, but feel free to tweak it by adding or subbing in some of your favorite veg.
INGREDIENTS
for the lemony rice pilaf
1 cup of your favorite long grain rice
1/2 cup orzo pasta
1 Tbsp extra virgin olive oil
1 Tbsp unsalted butter
1 small onion, finely chopped
peel and juice of medium lemon
2 tsp sea salt
3 cups low sodium chicken broth
for the spinach and chickpeas
1 lb bag of frozen organic chopped spinach
1 14 oz can chickpeas, drained, rinsed
and smashed a bit with potato masher
1 medium onion, chopped
10 oz cremini or button mushrooms, sliced
3 cloves garlic, sliced
2 Tbsp extra virgin olive oil
salt and pepper to taste
Place a medium pot that has a tight fitting lid over medium heat. Add the oil, butter and onion and saute till the onion begins turning translucent, about 5 minutes.
Add the orzo and stir constantly till the orzo has become golden brown. Add the rice and stir for another 2 minutes, then add the broth, lemon juice and peel. Bring to a boil over high and stir once, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and let sit covered for 10 additional minutes.
While the rice is cooking, place a large skillet over medium heat and add the oil and onion with a pinch of salt. Saute till softened, about 7 minutes. Add the mushrooms and cook till the liquid has released, then add the frozen spinach and another pinch of salt. Cover and cook for 5 minutes, then uncover and cook for another 5 - 7 minutes, stirring occasionally. Add the chickpeas and stir well, cooking long enough for them to be heated through.
Remove the lemon peel from the rice and fluff with a fork. Serve the spinach and chickpeas over the rice and top with the feta or parm. This dish is great served family style, particularly if it will be as a side, or in individual bowls.
This is one of my husband's favorite dishes. I always make it on a Friday so him and the little one can slowly house it over the weekend while I'm at work. And of course, it's another vehicle for spinach. It couldn't be easier, and I nearly always have the ingredients on hand. There is a lot of cheese in this, so instead of grabbing a jarred pasta sauce, which is the easiest route, I tend to go for unsalted diced tomatoes from a can to make a quick sauce. It only tacks on a few more minutes, but it is definitely worth it for the flavor you end up with.
You can also get this pasta dish assembled ahead of time and keep it in the fridge for a few days before you bake it off. Need to freeze it for up to 3 months? No problem. Ensure it's tightly wrapped with plastic wrap, then foil, and place in the deep chill. Just thaw it in the fridge at least 1 day in advance before baking @ 350* for ~90 minutes, till the cheese starts to turn golden and the sauce is bubbling up on the sides.
INGREDIENTS
1 lb ziti, cooked a few minutes
shy of al dente
1 28 oz can + 1 14 oz can unsalted
diced tomatoes, pref organic
1 small onion, finely chopped
1 tsp dried oregano
1 tsp dried marjoram
2 garlic cloves, chopped
pinch of salt and pepper
1 1 lb bag frozen chopped
spinach, pref organic
~6 ounces soft goat cheese
~8 ounces fresh mozzarella
1/2 cup grated Parmesan
Preheat oven to 350*. Set a large pot of salted water on the stove to boil. Meanwhile, set a large (12") non-stick skillet over medium heat and add 1 Tbsp or so of olive oil. Add the onion and saute till translucent, about 8 minutes. Add the frozen spinach and cook, stirring occasionally for 8 more minutes. Blitz the tomatoes, garlic, oregano and marjoram in a food processor and add to the spinach. Simmer on low for about 10 minutes. Add salt and pepper to taste.
Cook the pasta 3 minutes shy of al dente per brand's instructions. Drain well, and place back in pot. Pour over the spinach and tomato sauce. Crumble in the goat cheese and give only a couple of stirs. Having a few pieces of whole soft goat cheese in here is lovely- you don't want it completely integrated.
Pour the pasta into your favorite 9 x 13ish casserole dish that has been lightly spritzed with olive or canola oil. Shred the mozzarella with your hands and evenly top the pasta with it. Sprinkle with Parmasan. Bake on the center rack of your oven for about 30 - 45 minutes, or till mozzarella is completely melted and the Parm has started to brown. Allow casserole to sit for 5 - 10 minutes before serving.
