Directions:
- Preheat oven to 350°F.
- Shred spinach into 1 cm slices.
- Place cashew nuts on baking tray and roast for 5-10 minutes or until golden brown.
- Heat oil in large frying pan and cook spring oinion over medium heat for two minutes or until soft.
- Add the rice, garlic, and fennel seeds and cook stirring frequently for 1-2 minutes or until rice is coated.
- Increase heat to high, add lemon juice stock and 1 teaspoon salt and bring to boil.
- Reduce to low cover and cook 45 minutes.
- Remove from heat and sprinkle with spinach and herbs.
- Stand covered for 8 minutes then fork the spinach and herb mixture through the rice.
- Serve sprinkled with cashews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.47 Kcal (2351 kJ) | ||
| Calories from fat | 147.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.37g | 25% | |
|---|---|---|---|
| Sodium | 15527.16mg | 647% | |
| Potassium | 467.93mg | 10% | |
| Total Carbs | 82.43g | 27% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 19.5mg | 32% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 47.6mg | 264% | |
| Calcium | 76.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 290.22 Kcal (1215 kJ) | ||
| Calories from fat | 76.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 25% | |
|---|---|---|---|
| Sodium | 8025.95mg | 647% | |
| Potassium | 241.87mg | 10% | |
| Total Carbs | 42.61g | 27% | |
| Sugars | 1.07g | 8% | |
| Dietary Fiber | 1.48g | 11% | |
| Protein | 3.21g | 12% | |
| Vitamin C | 10.1mg | 32% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 24.6mg | 264% | |
| Calcium | 39.7mg | 8% | |
* 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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