| 1 cup uncooked rice (I used plain, but you could also definitely use brown rice and just adjust for the longer cooking time.) |
1/4 cup |
$4.19 per 80 ounces
|
$0.09 |
| 2 cups chicken or vegetable broth |
1/2 cup |
$0.98 per pound
|
$0.26 |
| 1/4 tsp. nutmeg, plus an extra sprinkling for the spinach |
0.06 teaspoon |
n/a
|
|
| 3 Tbs. butter, divided |
2 1/4 teaspoons |
$3.99 per 16 ounces
|
$0.09 |
| 3 cloves garlic, peeled and minced |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| about 6 cups spinach, washed and coarsely chopped |
1 1/2 cups |
$3.99 per pound
|
$0.40 |
| 1 cup crumbled feta cheese |
1/4 cup |
$7.69 per 12 ounces
|
$0.85 |
| 1/2 cup shredded Parmesan (optional) |
2 tablespoons |
n/a
|
|
| 2 cooked chicken breasts, cut into 1 inch pieces, or shredded (optional) |
1/2 chicken breasts |
$3.49 per pound
|
$0.67 |
| Total per Serving |
$2.37 |
| Total Recipe |
$9.47 |
Suggestions?