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Ingredientes
- 15mls olive oil plus extra for drizzling
- 2 leeks, thinly sliced
- salt and freshly ground black pepper to season
- 1 garlic and herb stock cube
- 250mls boiling water
- 105g long grain rice
- 1 tin chopped tomatoes
- 1 butternut, cut in half at the bulge and the bottom part peeled and cut in half
- 2.5mls vegetable oil
- 10 stalks thyme, picked
- 5 slices baguette
- 15g butter
- 300g spinach, washed and stalks trimmed
- 65g herbed feta, crumbled
View Full Recipe at Lavendar and Lime
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 860g | |
| Calories 650 | |
| Calories from Fat 148 | 23% |
| Total Fat 16.96g | 21% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.06g | |
| Cholesterol 32mg | 11% |
| Sodium 560mg | 23% |
| Potassium 1842mg | 53% |
| Total Carbs 111.44g | 30% |
| Dietary Fiber 9.5g | 32% |
| Sugars 8.64g | 6% |
| Protein 16.82g | 27% |
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