Spinach Pilaf

Author: Canadian Living

Stirring the raw spinach into the hot rice at the last minute to wilt it preserves water-soluble nutrients, such as vitamin C.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2003

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 onion chopped
  • 1 sweet red pepper diced
  • 4 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each of salt and pepper
  • 1 1/3 cup long grain rice
  • 2 2/3 cups chicken stock
  • 2 2/3 cups vegetable stock
  • 1/2 bag (10 oz/284 g) spinach trimmed

Method

In large saucepan, heat oil over medium heat; fry onion, red pepper, garlic, oregano, salt and pepper, stirring, until onion is softened, about 5 minutes. Add rice; cook, stirring, for 1 minute. Add stock; bring to boil. Cover, reduce heat and simmer until rice is almost tender and just a bit of liquid remains, about 15 minutes.

Meanwhile, shred spinach; stir into rice. Cover and cook until rice is tender and liquid is absorbed, about 5 minutes. Fluff with fork.

Nutritional facts <b>Per serving:</b> about

  • Sodium 687 mg
  • Protein 10 g
  • Calories 311.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 56 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 90.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach Pilaf

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