Best 6 Spinach Sardine And Rice Gratin Recipes

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Introducing a culinary delight that's sure to tantalize your taste buds: spinach sardine and rice gratin. This delectable dish is a symphony of textures and flavors, featuring tender spinach, succulent sardines, fluffy rice, and a crispy, golden brown crust. Whether you're a seafood enthusiast looking for a new adventure or a home cook seeking a hearty and comforting meal, this recipe is here to guide you. So get ready to embark on a culinary journey as we explore the best practices and ingredients to create a spinach sardine and rice gratin that will leave you utterly satisfied.

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

SPINACH, SARDINE AND RICE GRATIN



Spinach, Sardine and Rice Gratin image

Sometimes a can of sardines comes in very handy and this dish is a great way to work more high-omega 3 fish into your diet. It is a classic Provençal gratin, traditionally made with fresh sardines but just as good made with the skinless, boneless olive-oil packed sardines I buy at Trader Joe's. You are getting lots of calcium, Omega-3 fatty acids and iron from both the sardines and the spinach.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield Serves 4

Number Of Ingredients 11

2-3 3/4-ounce cans boneless, skinless and boneless sardines packed in olive oil
2 pounds spinach (2 generous bunches), stemmed and washed in two changes of water or 1 pound baby spinach
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper to taste
1 medium onion, finely chopped
2 to 4 garlic cloves, minced
1 teaspoon fresh thyme leaves, roughly chopped, or 1/2 teaspoon dried thyme
1 teaspoon all-purpose flour
1/2 cup low-fat milk
1 cup cooked rice (brown or white; I like to use Arborio)
1/4 cup fresh or dry bread crumbs

Steps:

  • Preheat the oven to 425 degrees. Oil a 1 1/2 to 2-quart gratin or baking dish. Remove the sardines from the oil and separate them into fillets. Set the oil aside.
  • Wilt the spinach either by steaming or blanching. To blanch bring a large pot of water to a boil, salt generously and add the spinach. Blanch for no more than 20 seconds (do this in batches). Transfer to a bowl of cold water, drain and squeeze out excess water. If you prefer, you can wilt the spinach by steaming for about 1 minute over an inch of boiling water. Chop medium-fine.
  • Heat the olive oil (not the oil from the sardines) in the skillet over medium heat and add the onion and a pinch of salt. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt, stir in the garlic and thyme and cook, stirring, until fragrant, 30 seconds to a minute, then add the chopped wilted spinach, flour, and salt and pepper to taste. Stir together for 1 minute, until everything is blended. Add the milk and cooked rice and stir together for about 1 minute, until you no longer see liquid in the pan. Remove from the heat. Taste and adjust salt and pepper.
  • Spread half the rice and spinach in the bottom of the baking dish. Top with the sardine fillets in one layer. Drizzle a tablespoon of the oil from the cans over the sardines, then top with the remaining rice and spinach in an even layer. Sprinkle on the breadcrumbs and drizzle on another tablespoon of the oil from the sardine cans. Place in the oven and bake 15 minutes, until sizzling. Serve hot or warm.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 21 grams, Carbohydrate 30 grams, Fat 25 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 835 milligrams, Sugar 4 grams

SPINACH GRATIN



Spinach Gratin image

Provided by Ina Garten

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 11

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.

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

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

WILD RICE AND SPINACH GRATIN



wild rice and spinach gratin image

Make and share this wild rice and spinach gratin recipe from Food.com.

Provided by chia2160

Categories     Rice

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 7

1 (6 ounce) package long grain and wild rice blend
1 can beef broth
2 tablespoons butter
1 lb mushroom, thinly sliced
1 package spinach
1 (8 ounce) package cream cheese, cut up
1/2 cup shredded swiss cheese

Steps:

  • preheat oven to 425.
  • cook rice according to pkge directions, using beef broth as part of the liquid melt butter in skillet, add mushrooms, saute until browned.
  • add spinach, cook until wilted, add cream cheese until melted.
  • add rice mixture, stir.
  • transfer mixture to 8 small baking dishes, top with swiss cheese.
  • bake 40 minutes until browned.

Nutrition Facts : Calories 177.4, Fat 15.3, SaturatedFat 9.3, Cholesterol 45.4, Sodium 434.7, Carbohydrate 4.3, Fiber 1.4, Sugar 1.2, Protein 7.7

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

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

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.

Tips:

  • Fresh ingredients are essential for this recipe. Use the freshest spinach, sardines, and rice you can find.
  • Don't overcook the spinach. It should be wilted but still bright green.
  • Flake the sardines into small pieces before adding them to the gratin. This will help them distribute evenly throughout the dish.
  • Use a good quality cheese. A sharp cheddar or Gruyère cheese will add a lot of flavor to the gratin.
  • Don't be afraid to experiment with different herbs and spices. A little bit of paprika, cumin, or chili powder can add a nice touch of flavor.

Conclusion:

Spinach sardine and rice gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover rice and sardines. With its combination of鲜嫩菠菜、多汁沙丁鱼和奶油米饭,这道菜一定会成为全家人的最爱。

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