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Spinach Soubise

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Total Time (Hours)
1
Difficulty
1
Servings
6
Ingredients
7
Total Prep Time: 15 minutes
Calories Per Serving: 130
Nutrients

Nutrition Facts

Serving Size 137g

Amount per serving
Calories 130 Calories from fat: 70
% Daily Value*
Fat 8 g 12 %
Saturated 2.5 g 13 %
Trans 0 g
Polyunsaturated Fat 0.5 g %
Monounsaturated Fat 4 g %
Cholesterol 10 mg 3 %
Sodium 65 mg 3 %
Potassium 330 mg 9 %
Carbohydrate 12 g 4 %
Fiber 2 g 8 %
Sugars 3 g
Protein 5 g
Vitamin A 70 %
Vitamin C 30 %
Calcium 15 %
Iron 8 %
Vitamin K 230 %
Folate 20 %
Phosphorus 10 %
Magnesium 10 %
Manganese 20 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Classically French, a soubise combines risotto with onions slow cooked to create a most delectable dish. We have added a modern twist by folding in fresh, DOLE® Spinach and shredded Gruyere just as it comes right out of the oven. The perfect side dish or accompaniment to grilled fish, chicken or roasted vegetables.

Ingredients

  • 2 tablespoons olive oil
  • 4 cups sliced DOLE® Onions
  • 2 tablespoons water
  • 1 teaspoon chopped fresh thyme
  • 1/8 cup Arborio rice
  • 1 bag (8 oz.) DOLE Spinach, stems removed and roughly chopped
  • 1/2 cup shredded smoked or traditional Gruyère cheese
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350°F.
  2. Heat olive oil in 2-quart ovenproof pan over medium-high heat. Add onions, water, thyme and salt. Turn heat down to low; cook 10 minutes or until onions soften.
  3. Cook rice in boiling water 5 minutes; drain. Stir rice into onions. Cover pan; bake 30 minutes. Remove from oven, uncover and let rest 15 minutes.
  4. Stir in spinach and cheese, then season with salt and pepper. Serve immediately.

Tip: You can cook the rice and onions several days in advance. Then, when ready to serve, reheat the risotto and onions, then fold in the fresh spinach and cheese at the last minute.

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Spinach Soubise Classically French, a soubise combines risotto with onions slow cooked to create a most delectable dish. We have added a modern twist by folding in fresh, DOLE® Spinach and shredded Gruyere just as it comes right out of the oven. The perfect side dish or accompaniment to grilled fish, chicken or roasted vegetables. Prep Time:15 minutes Cook time:1 Hours Serves: 6
Nutrition facts: 130 Calories, 8 grams fat
Ingredients:
  • 2 tablespoons olive oil,
  • 4 cups sliced DOLE® Onions,
  • 2 tablespoons water,
  • 1 teaspoon chopped fresh thyme,
  • 1/8 cup Arborio rice,
  • 1 bag (8 oz.) DOLE Spinach, stems removed and roughly chopped,
  • 1/2 cup shredded smoked or traditional Gruyère cheese,
  • Salt and pepper to taste, Directions:Preheat oven to 350°F.Heat olive oil in 2-quart ovenproof pan over medium-high heat. Add onions, water, thyme and salt. Turn heat down to low; cook 10 minutes or until onions soften.Cook rice in boiling water 5 minutes; drain. Stir rice into onions. Cover pan; bake 30 minutes. Remove from oven, uncover and let rest 15 minutes.Stir in spinach and cheese, then season with salt and pepper. Serve immediately.Tip: You can cook the rice and onions several days in advance. Then, when ready to serve, reheat the risotto and onions, then fold in the fresh spinach and cheese at the last minute.