Riso verde
- Number of Servings: 2
Ingredients
Olive Oil, 0.5 tbsp White Rice, long grain, uncooked, 0.75 cup Spinach, frozen, 1 package Parsley, 0.25 cup Chicken stock, home-prepared, 0.75 cup Onions, raw, 0.5 small
Heat the oil in a large wide-based saucepan, add the onion and rice and cook over medium heat, stirring, for 2 minutes. Add stock and 1 cup (250ml) hot water and simmer over medium-low heat for about
Step 2
10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.
Step 3
Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user ETHEREALCAT.
Step 2
10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.
Step 3
Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user ETHEREALCAT.
Nutritional Info Amount Per Serving
- Calories: 355.6
- Total Fat: 5.2 g
- Cholesterol: 2.7 mg
- Sodium: 209.3 mg
- Total Carbs: 66.5 g
- Dietary Fiber: 4.8 g
- Protein: 11.1 g
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