Creamy, cheesy, garlicky rice with spinach from Around My French Table: More Than 300 Recipes from My Home to Yours (page 380) by Dorie Greenspan

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Notes about this recipe

  • Yildiz100 on November 05, 2021

    From the description I expected something more like a creamy pilaf, but I ended up with something very risotto like. I did modify the technique the tiniest bit: I used frozen spinach that didn't need to be cooked first (reduced the amount but unfortunately have forgotten how much.) I stirred the rice a couple times when cooking, and I didn't wait for ALL of the broth to be absorbed before mixing with the veggies and the cheese, so there was liquid to make the saucy texture of risotto. Final product was very good and easier than traditional risotto. I would definitely make again.

  • averythingcooks on April 14, 2021

    This was a great use for some seldom used Arborio rice. My rice was fully cooked in around 18 minutes and I used a mix of fresh & frozen spinach and some parmesan in addition to Gruyere. I liked it more than T but he is not a huge rice fan to begin with.

  • TrishaCP on April 03, 2021

    We loved this dish. Easier than risotto for when you are craving creamy rice.

  • Laura on April 07, 2020

    Pg. 380. I made this as a side to some baked pork chops and it was a good combination. I expected to like this more than I did -- it was just ok for me, kind of lacking in flavor and cheesiness. My husband loved it. I used Emmenthal cheese and I think I probably would have liked it better if I'd used Gruyere. On the other hand, you do get a risotto-like dish without all the constant stirring, so that's a plus.

  • Lepa on March 30, 2020

    I loved this dish! It was easy to make, comforting and delicious.

  • twoyolks on December 16, 2016

    I'm in the minority thinking this was simply alright. There wasn't a lot of flavor to the rice and there wasn't enough cream or cheese to make it either creamy or cheesy.

  • mrsmadam on December 05, 2012

    This was terrific. My rice was mostly done after 15 minutes and finished covered, off the heat. It did not absorb all the broth (not a lot left) but after finishing the dish up with cheese (Jarlsberg) and the rest of the ingredients it actually made it creamier. My carnivore husband went back for seconds. Great “Meatless Monday” meal.

  • Cheri on November 09, 2011

    This was very good. Covered and simmered rice for 25 minutes, it barely absorbed all the liquid, but with the lid off for the last 2-3 minutes, rice was done and ready for cheese, spinich and cream. Yummy. It did stick a bit to my stainless saucepan....a non stick saucepan would probably be a good idea. Overall we really liked this. 1 recipe serves 4 - or 3 if someone is pretty hungry. Also, I used baby spinich which I added to sauted onions/garlic/evoo. That worked well. Used a mix of shredded gruyere and swiss, which melted well.

  • Delys77 on October 17, 2011

    I didn't have the proper cheese so used parm, and I went quite light since mom isn't a huge fan of parm and it was quite nice. I also finished cooking the rice on medium heat to make sure it absorbed all that liquid. Overall the recipe would be great with a bit of tweaking, but it is tweaking that is well worth it. Risotto like without as much effort.

  • JoanN on March 14, 2011

    Terrific vegetarian dinner as well as a side for simply grilled or roasted meat or fish. Good as leftovers, too.

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Reviews about this recipe

  • Tea and Scones

    Just a simple rice dish, or is it...? Is it risotto? It doesn’t have to be stirred for hours without stopping yet it is creamy. You don’t have to watch it continuously, yet it doesn’t burn!!

    Full review
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