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Heat oil in large nonstick skillet over high heat. Sauté onion and garlic 2 minutes. Add spinach and water; bring to boiling.
Stir in rice; cover and simmer 20 minutes until water is absorbed. Heat oven to 350 degrees. Line a large baking sheet with nonstick foil.
Transfer rice to bowl; stir in Parmesan and pepper. Mix in egg. For each cake scoop and flatten ¼ cup rice mixture onto baking sheet.
Bake 20 minutes until firm. Sprinkle tops with mozzarella; return to oven 1 minute to melt. Serve with warm marinara.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1337g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 768 (45%)|
|Amt Per Serving||% DV|
|Total Fat 85.3g||114 %|
|Saturated Fat 49.5g||248 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 306.7mg||94 %|
|Sodium 1737.7mg||60 %|
|Potassium 3517mg||93 %|
|Total Carbohydrate 157.6g||46 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 153g|
|Protein 78.8g||113 %|
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Calories per serving: 1705
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