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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 lrg onions halved, sliced
- 1 lrg carrot coarsely grated
- 1 tsp grnd cumin
- 1 x garlic clove chopped
- 1Â 1/2 c. arborio rice
- Â Â (or possibly medium-grain white rice)
- 4 c. canned low-salt chicken broth
- Â Â (or possibly vegetable broth)
- 1 bag fresh baby spinach - (6 ounce)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Heat oil in heavy large wide pot over medium heat. Add in onions; saute/fry till tender and deep brown, about 20 min. Transfer 1/2 c. onion slices to small bowl and reserve. Add in carrot, cumin, and garlic to onions in pot; stir 1 minute. Stir in rice. Add in broth; bring to boil. Reduce heat to low; cover and simmer till rice is tender and most liquid is absorbed, about 15 min.
- Stir spinach into rice mix; cover and cook till spinach wilts, about 2 min. Season to taste with salt and pepper. Transfer pilaf to bowl; top with reserved 1/2 c. onion slices.
- This recipe yields 6 (side-dish) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 52 | 20% |
| Total Fat 5.93g | 7% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 318mg | 9% |
| Total Carbs 44.55g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.7g | 2% |
| Protein 7.28g | 12% |
