Spinach and Feta Brown Rice


4.7 of 5 (45)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 203.0
  • Total Fat: 9.8 g
  • Cholesterol: 8.7 mg
  • Sodium: 126.5 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.0 g

View full nutritional breakdown of Spinach and Feta Brown Rice calories by ingredient



Number of Servings: 2

Ingredients

    1Tbsp olive oil
    3Tbsp. feta cheese
    1tsp. fresh garlic
    chopped onion (to taste)
    1/2c fresh mushrooms, chopped
    1c fresh spinach
    1c cooked brown rice

Directions

Sautee mushroom, onion and garlic in olive oil until mushrooms are well cooked. In skillet mix cooked brown rice and mushrooms. Stir in chopped spinach and let sit on low to medium heat until spinach is wilted. Add feta and serve.

Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user AMAGDEFRAU.

TAGS:  Side Items |

Member Ratings For This Recipe


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    Incredible!
    2 of 2 people found this review helpful
    Yummy and easy! We love all the ingredients. I always look for ways to add spinach to dishes. I served this with grilled salmon and broccoli to dinner guests and everyone loved it! I'll definitely make this again. It will also be good to take to a potluck dinner. Thanks! - 8/3/08


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    Very Good
    1 of 1 people found this review helpful
    Really nice, hopefully will make a nice lunch cold tomorrow. The feta really makes it, and I didn't realise feta was this low fat. I cooked the rice in vegetable stock and added red pepper. Next time I think I'll add chili too, and maybe basil. - 8/26/09


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    Very Good
    1 of 1 people found this review helpful
    A great side dish! I used a brown/wild rice blend, and frozen spinach. I served it with salmon. Thanks! - 3/8/09


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    Incredible!
    1 of 1 people found this review helpful
    Loved this recipe! I replaced the spinach with kale. Yummy! - 1/2/09


  • no profile photo

    Incredible!
    1 of 2 people found this review helpful
    This was incredible! I used a little extra feta, and added some left over asperagus and some fried tofu. I added some spices and soy sauce (rosemary, thyme, savory). This is a great way to use up any leftover veggies too. - 8/9/08