Rice and Vegetable side
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 cups cooked Instant Brown rice1.5 tsp Alessi Roasted Garlic puree5 cups Fresh, bagged Spinach 1.5 cups Fresh Mushrooms1.5 cups Frozen Broccoli Florets, thawed and cooked1/2 cup Green Onion, sliced2 TBSP Lea & Perrins Worcestershire Sauce1/4 tsp Freshly Ground Black Pepper1/4 tsp Garlic Powder
Preheat oven to 350d.
Spray a large, deep skillet with nonstick spray.
Add garlic puree and saute until heated.
Add spinach and mushrooms and saute until spinach wilts and mushrooms soften.
Stir in cooked rice, Worcestershire sauce, black pepper, garlic powder, broccoli, and green onion.
Stir until thoroughly combined.
Pour entire mixture into a large casserole dish sprayed with nonstick spray.
Heat in oven for 20 minutes - allowing the flavors combine and the mixture to heat through.
Number of Servings: 2
Recipe submitted by SparkPeople user KCHRISTY6.
Spray a large, deep skillet with nonstick spray.
Add garlic puree and saute until heated.
Add spinach and mushrooms and saute until spinach wilts and mushrooms soften.
Stir in cooked rice, Worcestershire sauce, black pepper, garlic powder, broccoli, and green onion.
Stir until thoroughly combined.
Pour entire mixture into a large casserole dish sprayed with nonstick spray.
Heat in oven for 20 minutes - allowing the flavors combine and the mixture to heat through.
Number of Servings: 2
Recipe submitted by SparkPeople user KCHRISTY6.
Nutritional Info Amount Per Serving
- Calories: 231.7
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 285.0 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 6.8 g
- Protein: 8.0 g
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