Spinach Rice
A light, tasty, wholesome, and filling dish! This spinach rice is made much like a risotto. You can use either fresh or frozen spinach — just be sure it's very well rinsed of any grit. The amount of water (or broth) will depend on the type of rice and how high your heat is. Use any cheese you like for garnish.
MariaS
Recipe author
Spinach Rice
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
2 g
Fats 12 %
3 g
Carbohydrates 80 %
20 g
112 kcal
GI:
0
/
100
/
0
- To make spinach rice in a skillet, warm a spoonful of ghee with your spices (ground black pepper and turmeric work well). Add the rice and toast it lightly in the fat, stirring, until the grains turn translucent. Then add boiling water (or vegetable broth) a third of a cup at a time, keeping the pan uncovered and stirring the rice often over medium heat. As the liquid is absorbed and cooks off, pour in a little more, and continue until the rice is done. Once it's tender, stir in the thoroughly rinsed and chopped spinach, season with salt, and cook for a few more minutes. Your spinach rice is ready — serve it garnished with grated cheese and fresh herbs.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Spinach - 22 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Ghee - 892 kcal/100g
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