Spinach Pilaf
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 311 |
| pro | 10 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 56 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 687 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 15 |
| vit A | 36 |
| vit C | 90 |
| folate | 28 |
Stirring the raw spinach into the hot rice at the last minute to wilt it preserves water-soluble nutrients, such as vitamin C.
Ingredients
Preparation
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.
Additional information :
Bonus: Shred fresh spinach and add to an omelette just before folding it over (the heat inside will wilt it) or stir into scrambled eggs.
Source : Canadian Living Magazine: September 2003
- Keywords : Sides; Vegetarian; Boil; Rice; Spinach; Simmer; Red pepper; Garlic;
