Spinach and Rice with Almonds

photo by:kraft

I made this recipe because we are trying to get more veggies in our diet and we were all pleasently suprised at how good it was. I used a rice pilaf mix and the flavors we...read more

posted by

mrnmrshill98

on 3/23/2009

time

prep:

10 min

total:

35 min

servings

total:

4 servings

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What You Need

1/2

cup chopped onions

Tbsp. oil

pkg. (10 oz.) frozen chopped spinach, thawed, drained

pkg. (6 oz.) seasoned long-grain and wild rice pilaf mix

cups water

1/3

cup PLANTERS Slivered Almonds, toasted

Make It

COOK and stir onions in hot oil in large skillet on medium heat 2 min. or until tender. Add spinach and rice; mix well. Cook 2 min.

ADD water and contents of seasoning packet; stir. Bring to boil; cover. Simmer on medium-low heat 18 to 20 min. or until liquid is absorbed.

STIR in nuts; cook until heated through, stirring occasionally.

Kraft Kitchens Tips

How to Toast Nuts

Spread nuts in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.

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metalmegs

posted:8/5/2011

I didn't feel like starting the oven to toast the almonds, so I just toasted them in the frying pan. It worked out really well. Delicious dish with a variety of textures.

mrnmrshill98

posted:3/23/2009

I made this recipe because we are trying to get more veggies in our diet and we were all pleasently suprised at how good it was. I used a rice pilaf mix and the flavors were very good together. I am NOT a spinach lover and I really liked it and will definately fix it again.

blondielocks7

posted:6/3/2007

Very good, very easy and very tasty! I love this recipe- I've made it dozens of times and it's always a hit. Taste delicious re-heated as well.

rexneffex

posted:3/12/2007

Extremely easy to make. I used 1/2 of the Spinach than what it called for & it turned out fine. Was told by my "veggie fearing" boyfriend that it was safe to make again. Toasted almonds do give it some pick up!

rainbowman

posted:12/27/2003

I added the spinach much later than the recipe calls for. Even so it was dreadfully overcooked.

a cook

posted:5/10/2003

Excellent! Our kids (who NEVER eat spinach) went back for seconds! I made plenty so it could be frozen and used at a later time. This would be a great potluck dish, too. Substitution: I didn't have the packaged rice, so I used long-cooking rice and added canola oil to the boiling water. Then I used chicken soup base (like boullion) for flavoring. Note: almonds toast FAST.

a cook

posted:4/14/2003

a cook

posted:10/18/2002

Great Color! Loved the interesting mix of crunch and rice. The seasoning was yummy!

a cook

posted:10/7/2002

So easy to prepare, and the combination of flavors is delicious.