Directions:
- Combine carrots with 3 cups of water in a saucepan over high heat. Bring to a boil, then stir in the rice and a large pinch of salt.
- When the mixture returns to a boil, add the spinach then lower heat so it simmers gently.
- Cook, stirring occasionally, until the rice and carrots are very tender, about 30 minutes, and the mixture is the consistency of a thick stew.
- When it reaches this stage, stir in the garlic and butter and cook for another 5 minutes.
- Add salt and pepper to taste, if needed, and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.2 Kcal (985 kJ) | ||
| Calories from fat | 55.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 130.21mg | 5% | |
| Potassium | 856.2mg | 18% | |
| Total Carbs | 39.83g | 13% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 4.38g | 18% | |
| Protein | 6.73g | 13% | |
| Vitamin C | 35.8mg | 60% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 4.9mg | 27% | |
| Calcium | 140mg | 14% | |
| Amount Per 100 g | |||
| Calories | 108.9 Kcal (456 kJ) | ||
| Calories from fat | 25.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 9% | |
|---|---|---|---|
| Cholesterol | 7.07mg | 5% | |
| Sodium | 60.29mg | 5% | |
| Potassium | 396.44mg | 18% | |
| Total Carbs | 18.44g | 13% | |
| Sugars | 1.32g | 11% | |
| Dietary Fiber | 2.03g | 18% | |
| Protein | 3.12g | 13% | |
| Vitamin C | 16.6mg | 60% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 2.3mg | 27% | |
| Calcium | 64.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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