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
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
- Folate 28.0
- Calcium 7.0
- Vitamin A 36.0
- Vitamin C 90.0
