Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
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 Cup Basmati Rice
- 2 Cups Water
- 1/2 Tsp Salt
- 1 Tbsp Vegan Margarine*
- 1 Medium Onion Chopped
- 2 Cups Sliced Mushrooms
- 2 Cups Chopped Spinach
- 1 Can Chick Peas (Washed and Drained)
- 2-3 Threads Saffron
- Salt and Pepper to Taste
- Olive Oil
- =
Directions
In a medium saucepan, combine rice, water, salt and margarine and bring to a boil. Stir once, cover, reduce heat and simmer for 20 minutes.
While rice is cooking, sauté onions in a little olive oil. Add mushrooms and continue to sauté mixture. Add salt and pepper to taste. When onions and mushrooms are cooked, add the spinach and chick peas and continue to sauté until the spinach is wilted. Remove from heat.
Stir the mushroom and spinach mixture into the cooked rice. Add the saffron and mix well. This can be served as a side dish, or a main meal with salad.