Try this Ginger-Lemon Rice with Fresh Spinach recipe, or contribute your own.
Suggest a better descriptionMelt butter in a sauce pan over medium heat. Add ginger and garlic; cook until fragrant, 1-2 min.
Stir in rice and cook 1 min. Add water and zest and bring to a boil. Cover pan and reduce heat to low. Cook rice until tender and liquid is absorbed, 20 min.
Add spinach to pan, cover, remove from heat and let sit 5 min.
Toss rice and spinach until spinach is wilted; stir in lemon juice and season with salt and pepper.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 247 | ||
Calories from Fat: 58 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 114.4mg | 4 % | |
Potassium 558.7mg | 15 % | |
Total Carbohydrate 42g | 12 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 39.2g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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