Spinach Rice Recipe

Summary

Cooking Time4 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Fresh spinach2 Pound (1Leg)
 Onions13 Ounce, finely chopped (375 Grams)
 Olive oil4 Tablespoon
 Medium grain risotto rice6 Ounce (175 Grams)
 Flat leaf parsley1 Ounce, finely chopped (25 Grams)
 Fresh dill1 Ounce, finely chopped (25 Grams)
 Finely grated lemon zest1⁄2 Tablespoon
 Lemon juice1 Teaspoon
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1529 Calories from Fat 576

% Daily Value*

Total Fat 65 g100.8%

Saturated Fat 9.3 g46.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1156 mg48.2%

Total Carbohydrates 208 g69.5%

Dietary Fiber 28.8 g115.3%

Sugars 20.1 g

Protein 43 g86.6%

Vitamin A 1793% Vitamin C 593.6%

Calcium 111.2% Iron 172.4%

*Based on a 2000 Calorie diet

Directions

Wash the spinach thoroughly in cold water.
Remove tough stalks and chop it coarsely.
In a large saucepan fry the onions in the olive oil over low heat until transparent.
Add the spinach and a splash of water, and cook until the spinach wilts.
Add the rice, parsley, dill and lemon zest and season with salt and pepper.
Add 400 ml (14 fl oz) water and stir.
Cover and cook gently until craters form on the surface of the rice, about 15 minutes.
Remove the pan from the heat, place a piece of cheesecloth or muslin over the top and replace the lid.
Put the pan in a warm place for 15-20 minutes.
Stir, squeeze a little lemon juice over the top, and serve.
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