2 pounds of fresh spinach or 4 10-oz packages of frozen chopped spinach, thawed
1/2 cup of olive oil
1 large onion, minced
5 stems of fresh dill, coarsely chopped (1 teaspoon dried) or 2 sprigs of fresh mint
2 tablespoons of tomato paste
1 cup of uncooked converted rice
2 1/2 cups of water
freshly ground pepper
1 lemon, cut in wedges
Preheat a heavy-bottomed pot on low heat.
If using fresh spinach, wash well, chop, and set aside to drain. If using frozen spinach that has thawed, remove from package, and gently squeeze out excess liquid.
When the pot is preheated, add the olive oil, increase the heat to medium, and sauté the onions until translucent. Add the dill (or mint) and spinach and sauté about 5 minutes until wilted. Dilute the tomato paste in the water and add to the pot with salt and pepper to taste. Increase heat and bring the mixture to a boil, add the rice, stir, and cover. Reduce heat and allow to simmer for 20 minutes or until the water has been absorbed. Do not stir during simmering.
Serve with lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (397g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 257 (26%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 40.9mg||1 %|
|Potassium 716.9mg||19 %|
|Total Carbohydrate 167.8g||49 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 158.3g|
|Protein 15.4g||22 %|
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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: 994
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