Vicky's spinach herb rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup raw brown rice, preferably soaked overnightfrozen spinach, 500 g (1 lb) leeks, 1000 g (2 lbs) - white part plus the tender green part - choppedscallions, 1 cup choppedherbs chopped, as above, 1-2 cupsolive oil, 3 Tblhomemade chicken broth, 1 cupwater, about 1 cupjuice from 1-2 lemons
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.
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.
Nutritional Info 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
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