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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 cups fresh baby spinach
  • 1 tablespoon dried parsley flakes
  • 3/4 cup water
  • 1/2 cup uncooked instant rice
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup: 235 calories, 14g fat (2g saturated fat), 0 cholesterol, 326mg sodium, 25g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch, 1 vegetable.

Directions

  1. In a saucepan, heat oil over medium-high heat; saute onion until tender. Stir in spinach, parsley and water; bring to a boil. Stir in rice, salt and pepper.
  2. Cover; remove from heat. Let stand until rice is tender and liquid is absorbed, 7-10 minutes. Yield: 2 servings.
Originally published as Spinach Rice in Quick Cooking November/December 2005, p43


Reviews for Spinach Rice

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Baker12952 User ID: 2814236 65999
Reviewed May. 29, 2010

"This recipe was very tasty and quick. I would make it again using less water and more spices. Maybe add some mushrooms and garlic."

MY REVIEW
grammajody User ID: 3867132 154385
Reviewed Mar. 23, 2009

"This is a good side dish. Gets people to eat spinach even tho they wouldn't eat it plain. Could use a little more seasoning - whatever kind you like. Maybe onion powder.  I boiled it a few minutes after I added rice."

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