Directions:
- Heat the oil in a large wide-based saucepan, add the spring onion and rice and cook over medium heat, stirring, for 2 minutes. Add stock and 1 cup (250ml) hot water and simmer over medium-low heat for about
- 10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.
- Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.7 Kcal (233 kJ) | ||
| Calories from fat | 32.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 6% | |
|---|---|---|---|
| Sodium | 216.65mg | 9% | |
| Potassium | 221.9mg | 5% | |
| Total Carbs | 4.66g | 2% | |
| Sugars | 1.4g | 6% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 29.7mg | 49% | |
| Iron | 1mg | 5% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 36.4 Kcal (152 kJ) | ||
| Calories from fat | 21.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 6% | |
|---|---|---|---|
| Sodium | 141.6mg | 9% | |
| Potassium | 145.03mg | 5% | |
| Total Carbs | 3.04g | 2% | |
| Sugars | 0.92g | 6% | |
| Dietary Fiber | 1.17g | 7% | |
| Protein | 1.23g | 4% | |
| Vitamin C | 19.4mg | 49% | |
| Iron | 0.6mg | 5% | |
| Calcium | 27.4mg | 4% | |
* 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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