Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
705
Calories
22g
Protein
39g
Fat
70g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Spinach | 1 cup raw (30g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 pound fresh spinach
- 1 tablespoon butter or margarine
- 1 medium red bell pepper
- 1/2 cup sliced green onions
- 3 cloves garlic, minced
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon dried whole rosemary, crushed
- 3 cups cooked rice
- 1/2 cup fresh grated Parmesan cheese
- 1/3 cup pine nuts, toasted
- =
Directions
1
Remove stems from spinach; wash leaves thoroughly and tear into large pieces. *Melt butter in large skillet over medium-high heat; add spinach, red bell pepper, onions, garlic, pepper and rosemary.
2
Cook 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts.
3
Stir until thoroughly heated and cheese is melted.
Recipe sourced from
fandom