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RECIPES

 

Spinach and Carrot Rice Pilaf

  • 1 tablespoon butter or margarine
  • 1 small onion, finely chopped
  • 1 cup long-grain rice, uncooked
  • 2 cups vegetable stock or chicken stock
  • 10 ounces frozen chopped spinach, thawed and squeezed dry

Melt butter or margarine in a heavy saucepan over medium-high heat. Add carrot and onion and sauté 3-4 minutes or until onion begins to turn golden. Stir in rice and saute another 3-4 minutes or until rice turns golden. Stir in stock. Increase heat to high and bring to a boil. Immediately reduce heat to low. Cover saucepan and simmer 20 minutes or until rice is tender and liquid is absorbed. Stir spinach into rice mixture and cook until heated throughout. Makes four servings.

NUTRIENT VALUES

Serving Amount: ¾ cup
Servings: 4
Calories: 230.1
Protein: 5.4g
Carbohydrate: 44.4g
Fat: 3.4g
Sodium: 540mg
Fiber: 3g
Spinach and Carrot Rice Pilaf