1. Saute mushrooms, garlic and onions in oil in large pressure cooker over medium heat until mushrooms give up their liquid and onions are soft.
2. Add rice and oregano and stir to coat rice grains with oil.
3. Add broth, wine, and 1 c. water. Lock lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce pressure using a quick-release method and remove lid carefully.
4. Stir in spinach and Parmesan cheese if using. Parmesan cheese can also be added to individual servings at the table. Serve immediately.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 2.8mg||1 %|
|Sodium 537.9mg||19 %|
|Potassium 413.8mg||11 %|
|Total Carbohydrate 73.4g||22 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 69.4g|
|Protein 9.4g||13 %|
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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: 371
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