Receta Spinach & feta terrine with tomato & olive rice
Ingredientes
- Rice: 20 minutes
- Spinach & feta terrine
- 2 Tbsp olive oil
- 1/4 cup dry breadcrumbs
- 500g (18 oz) fresh spinach leaves
- 1 large leek, white and light green part
- 4 large eggs
- 125g (about 4 1/2 oz) feta
- 180g (3/4 cup) Greek yoghurt
- 1 Tbsp all-purpose (plain) flour
- 2 Tbsp finely chopped fresh flat-leaf parsley
- 1 tsp lemon juice
- freshly ground black pepper
- pinch salt, if needed
- 1 cup long grain parboiled rice
- 2 cups vegetable stock
- 1 Tbsp olive oil
- 2 cloves garlic
- 1 Tbsp finely chopped fresh flat-leaf parsley
View Full Recipe at Pizzarossa
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1562g | |
Calories 1066 | |
Calories from Fat 621 | 58% |
Total Fat 70.08g | 88% |
Saturated Fat 16.29g | 65% |
Trans Fat 0.0g | |
Cholesterol 858mg | 286% |
Sodium 3085mg | 129% |
Potassium 4119mg | 118% |
Total Carbs 66.94g | 18% |
Dietary Fiber 15.4g | 51% |
Sugars 18.71g | 12% |
Protein 53.81g | 86% |