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Creamy Spinach and Brown Rice Recipe
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Thinly sliced leek||1⁄2 Cup (8 tbs) (White Part Only)|
|Reduced calorie margarine||2 Teaspoon|
|Fat free skim milk||2 Cup (32 tbs)|
|Brown rice||1⁄2 Cup (8 tbs)|
|Shredded low fat swiss cheese||1⁄3 Cup (5.33 tbs)|
|Chopped fresh thyme/1 teaspoon dried thyme leaves, crushed||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Chopped spinach||2 Cup (32 tbs), washed, stemmed|
Calories 153 Calories from Fat 17
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 2.6 mg
Sodium 111.8 mg4.7%
Total Carbohydrates 27 g9.1%
Dietary Fiber 2 g8%
Sugars 6.9 g
Protein 7 g15%
Vitamin A 51.9% Vitamin C 23.8%
Calcium 20.9% Iron 10.5%
*Based on a 2000 Calorie diet
Add milk and brown rice.
Bring to a boil over medium-high heat.
Reduce heat to medium-low.
Cover; simmer 45 to 50 minutes or until rice is tender, stirring frequently.
Remove from heat.
Add cheese, thyme and pepper.
Cook and stir until cheese melts.
Stir in spinach.
Cover; let stand 5 minutes.