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Mediterranean · Lunch
Garlic spinach rice
A simple rice bowl with plenty of wilted greens.
Your dinner readiness
Two cooking vessels, knife and board · listed total 25 minutes. Prep/cook splits and beginner timings are not measured yet.
Editorial recipe · not independently kitchen-tested · original illustration. A checklist is not a food-safety certification.
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Ingredients
Estimated calories · Whole recipe
≈ 150 g548 kcal · Protein: 10.7 g · Carbohydrates: 119.9 g · Fat: 1 g
≈ 150 g35 kcal · Protein: 4.3 g · Carbohydrates: 5.4 g · Fat: 0.6 g
≈ 6 g9 kcal · Protein: 0.4 g · Carbohydrates: 2 g · Fat: 0 g
≈ 13.5 g119 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 13.5 g
≈ 24 g5 kcal · Protein: 0.1 g · Carbohydrates: 1.7 g · Fat: 0.1 g
≈ 1.5 g0 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 0 g
Water is not counted as a pantry ingredient. All other listed ingredients are included in matching.
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Make it your own
Before you start
Rinse the rice first and check its packet for water requirements. Wash the spinach and drain it well.
Make it your own
Use chopped tender kale instead of spinach; remove tough stalks.
Expected result
Kale stays firmer and may need longer in the pan. Wait until it is tender before folding in the rice.
Your cooking memory
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Open your cooking memories →Original starter recipe, not kitchen-tested. Dietary labels describe the listed ingredients. Check packaged ingredients, cheese rennet and preparation for your needs.