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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 240.4
  • Total Fat: 8.2 g
  • Cholesterol: 0.4 mg
  • Sodium: 567.6 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 6.5 g
  • Protein: 8.0 g

View full nutritional breakdown of Vicky's spinach herb rice calories by ingredient
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Vicky's spinach herb rice

Submitted by: SHAPESHIFTER_V

Introduction

This is one of the healthiest recipes I know of. Just look at the full nutritional info!
For this recipe I add whatever fresh herbs I can fiind at the farmers' market:
If I'm lucky it's sorrel, stinging nettle, tordylium apulum, and scandix pecten-veneris, from specialized suppliers.
If I go to the store I buy plainer herbs like parsley, dill, arugula and fennel leaves.
The herbs add more nutrition, but I haven't added them to the calculation.
We use it as a side dish, but it's filling enough to serve as a vegetarian main dish.
This is one of the healthiest recipes I know of. Just look at the full nutritional info!
For this recipe I add whatever fresh herbs I can fiind at the farmers' market:
If I'm lucky it's sorrel, stinging nettle, tordylium apulum, and scandix pecten-veneris, from specialized suppliers.
If I go to the store I buy plainer herbs like parsley, dill, arugula and fennel leaves.
The herbs add more nutrition, but I haven't added them to the calculation.
We use it as a side dish, but it's filling enough to serve as a vegetarian main dish.

Number of Servings: 6

Ingredients

    1 cup raw brown rice, preferably soaked overnight
    frozen spinach, 500 g (1 lb)
    leeks, 1000 g (2 lbs) - white part plus the tender green part - chopped
    scallions, 1 cup chopped
    herbs chopped, as above, 1-2 cups
    olive oil, 3 Tbl
    homemade chicken broth, 1 cup
    water, about 1 cup
    juice from 1-2 lemons

Directions

Heat the olive oil in a large pot and add the scallions and leeks. Allow them to get soft and transparent, then add the chopped leafy stuff. Over medium-low heat, allow them to wilt (it may take about 30 minutes)
In the meantime, bring the broth to the boil in a smaller pan. Add the rice and cook for about 20-30 minutes, gradually adding warm water as required, until the rice is done.
Combine the two mixtures, and continue to heat, until there is no more liquid.
Add the lemon juice and stir well.

Add more lemon juice over your own plate, if you like.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user VPVICKY.






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