Recipe Details

Rosemary Rice with Spinach Greens

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Number of Servings: 4

Serving Size: 1/2 cup

A great side with chicken or fish.

Name: Amount:
water 1.50 cups
instant brown rice 0.75 cup
–1/4 tsp dried rosemary 0.13
packed spinach leaves, coarsely chopped 1 cup
reduced-fat margarine (35% vegetable oil) 1 Tbsp
salt 0.25 tsp
1:

Bring the water to a boil in a medium saucepan. Add the rice and rosemary, reduce the heat, cover tightly, and simmer 10 minutes.

 2:

Remove the saucepan from the heat and stir in remaining ingredients. Toss gently, yet thoroughly, until the spinach has wilted.

 3:

For variation, use spring lettuce mix instead of the spinach. It adds a bit of sophistication as well as great color, texture, and flavor.
Nutritional Information (per serving)
Calories 137
Calories from Fat 20
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 189mg
Potassium n/a
Carbohydrates 28g
Dietary Fiber 1g
Sugars 0g
Protein 3g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch
For More Recipes:
4-Ingredient Diabetes Cookbook, The book cover

4-Ingredient Diabetes Cookbook, The

Nancy S. Hughes

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