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Ingredientes
- 1 cup uncooked rice (I used plain, but you could also definitely use brown rice and just adjust for the longer cooking time.)
- 2 cups chicken or vegetable broth
- 1/4 tsp. nutmeg, plus an extra sprinkling for the spinach
- 3 Tbs. butter, divided
- one large or two smaller yellow onions, peeled and chopped
- 3 cloves garlic, peeled and minced
- about 6 cups spinach, washed and coarsely chopped
- 1 cup crumbled feta cheese
- 1/2 cup shredded Parmesan (optional)
- salt and pepper
- 2 cooked chicken breasts, cut into 1 inch pieces, or shredded (optional)
Direcciones
- In a pot, combine the rice, broth, 1 Tbs. butter, and 1/4 tsp. nutmeg. Cover, bring to a boil, then reduce heat to very low and cook covered (or just mostly covered as I find that whenever I leave the cover completely on the pot reliably boils over) for 20 minutes, until the rice is tender. Use a fork or spoon to fluff the rice. In the meantime, heat the remaining 2 Tbs. butter in a large frying pan over medium heat until bubbling. Stir in the onion and garlic and cook for 5 minutes, until softened. Stir in the spinach and cook for about 3-5 minutes, until totally wilted. Stir in a dash of nutmeg and the chicken, if using and cook for another couple minutes to heat the chicken if it is cold. Otherwise you can take the pan off the heat immediately. Add the rice and the cheese to the frying pan and stir it all up until well combined (or you can do this in a serving bowl if you are choosing to be more elegant than I was!). Add salt and pepper to taste, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 4 servings | |
| Calories 691 | |
| Calories from Fat 344 | 50% |
| Total Fat 38.63g | 48% |
| Saturated Fat 18.49g | 74% |
| Trans Fat 0.08g | |
| Cholesterol 168mg | 56% |
| Sodium 778mg | 32% |
| Potassium 582mg | 17% |
| Total Carbs 40.68g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.75g | 1% |
| Protein 43.03g | 69% |
