Ingredients
Directions
This can be a side salad or a meal on it's own. Feel free to add mushrooms or even shredded chicken.
Combine the vegetable stock and rice in a small pot over high heat. When the stock comes to a boil, turn heat down to a simmer and cover and cook until all the liquid has been soaked in the rice - about 45 minutes.
While rice cooks, heat 2 tablespoons of oil in a sauté pan and cook onion until soft.
Add garlic and spinach and cook for 5 more minutes.
Add artichokes and capers and cook for 2 more minutes.
Combine the rice and parsley in a bowl.
Season with salt and pepper and serve.
A sprinkle of grated fresh Parmesan is delicious on this dish.
Servings 2
- Amount Per Serving
- Calories 599
- % Daily Value *
- Total Fat 17.6g28%
- Saturated Fat 2.7g14%
- Cholesterol 0mg
- Sodium 1547mg65%
- Total Carbohydrate 100.6g34%
- Dietary Fiber 15.9g64%
- Sugars 5.9g
- Protein 16.2g33%
- Calcium 205%
- Iron 7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
This can be a side salad or a meal on it's own. Feel free to add mushrooms or even shredded chicken.
Combine the vegetable stock and rice in a small pot over high heat. When the stock comes to a boil, turn heat down to a simmer and cover and cook until all the liquid has been soaked in the rice - about 45 minutes.
While rice cooks, heat 2 tablespoons of oil in a sauté pan and cook onion until soft.
Add garlic and spinach and cook for 5 more minutes.
Add artichokes and capers and cook for 2 more minutes.
Combine the rice and parsley in a bowl.
Season with salt and pepper and serve.
A sprinkle of grated fresh Parmesan is delicious on this dish.
Nutrition added and method updated