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Ingredientes
- 1 c. long-grain white rice
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 lrg onion minced
- 4 x garlic cloves chopped
- 1/2 tsp salt
- 1/2 tsp grated nutmeg
- 1/8 tsp cayenne
- 6 c. canned or possibly homemade vegetable broth
- 2 c. minced fresh spinach leaves
- 1/3 c. grated Parmesan
- 1 tsp grated lemon zest
Direcciones
- Preheat oven to 350 degrees. Place rice in a shallow baking pan and toast, stirring occasionally, till golden, 8 to 10 min.
- In a large soup pot, heat extra virgin olive oil over medium-high heat. Add in onion and cook, stirring frequently, till golden brown, about 5 min. Stir in garlic, salt, nutmeg, cayenne, vegetable broth, and rice and bring to a boil. Reduce heat to low, cover, and simmer till rice is tender, about 12 min.
- Stir in spinach, Parmesan cheese, and lemon zest, simmer till spinach is wilted, about 3 min longer, and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 466g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 96 | 30% |
| Total Fat 10.92g | 14% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1912mg | 80% |
| Potassium 187mg | 5% |
| Total Carbs 46.41g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.68g | 3% |
| Protein 8.59g | 14% |
