Cheesy Spinach
Yield
3 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
spinach
bunch, or other leafy greens |
*
|
| 2 | each |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 1 | cup |
brown rice
cooked |
|
| ⅓ | cup |
cheese
grated |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
spinach
bunch, or other leafy greens |
*
|
| 2 | each |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 237 | ml |
brown rice
cooked |
|
| 79 | ml |
cheese
grated |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
Directions
Clean spinach leaves well, remove stems and chop leaves and stems separately.
In wok or skillet, sauté stems, onion and garlic until onions are translucent.
Stir in cooked rice. Lay spinach leaves on top of rice mixture.
Cover pan and cook until spinach is wilted.
Stir leaves into the rice mixture.
Add the cheese and season to taste with soy sauce.
Stir until the cheese melts and holds mixture together.
