Guest guest Posted June 16, 2000 Report Share Posted June 16, 2000 * Exported from MasterCook * Rice With Spinach And Feta Recipe By : Diabetes Forecast Magazine, May 2000, page 30 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked rice 1 cup low-sodium chicken broth 1 cup Water 1 tablespoon olive oil 1 medium onion -- chopped 1 cup sliced mushrooms 2 garlic cloves -- minced 1 tablespoon lemon juice 1/2 teaspoon dried oregano 6 cups fresh spinach -- stems trimmed washed and patted dry and coarsely chopped 4 ounces feta cheese -- crumbled Fresh ground pepper Here's rice with a Greek twist. 1. In a medium saucepan over medium heat, combine rice, chicken broth, and water. Bring to a boil, cover, reduce heat, and simmer for 15 minutes. Transfer to a serving bowl. 2. In a skillet, heat oil. Saute onion, mushrooms, and garlic for 5 to 7 minutes. Stir in lemon juice and oregano. Add spinach, cheese, and pepper, tossing until spinach is slightly wilted. Toss with rice and serve. NUTRITION FACTS: Servings 6, Serving Size 1/3 cup. Starch Exchanges 2, Fat Exchange 1, Calories 219, Calories from Fat 64, Total Fat 7g. Saturated Fat 3g. Cholesterol 17 mg, Total Carbohydrate 32 g, Dietary Fiber 3g. Sugars 3g. Protein 8g. Sodium 265mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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