Spinach And Rice

Recipe Ingredients

1 cup	62g / 2.2oz	Fresh or frozen chopped onion
1 1/2 cups	355ml	Water
1 1/2 cups	240g / 8.5oz	Instant brown rice
1		Frozen chopped spinach - (10 oz)
3 tablespoons	45ml	Grated Parmesan cheese
1/4 teaspoon	1.3ml	Ground nutmeg
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

Coat a 2-quart pot with cooking spray, and preheat over high heat. Add the onion and cook, stirring often, for about 2 minutes, or until slightly soft.

Add the rice, water, and spinach to the pot, and bring to a boil. Reduce the heat to medium-low, cover, and simmer, without stirring, for about 15 minutes, or until the rice is tender and the spinach is thawed. (Note that the spinach will remain in a block even when it's thawed.) If any water remains, drain it off.

Break the spinach up with a fork, and stir it into the rice. Add the Parmesan, nutmeg, salt, and black pepper, and stir to mix. Serve immediately.

This recipe yields 4 servings.

Per Serving: 182 calories; 7.5g protein; 3g fat; 32g carbohydrates; 4.5g fiber; 3.5mg cholesterol; 224 mg sodium.

Source:
Cookbook Digest, Sep/Oct, 1999

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