Spinach rice with portobello
Spinach rice with portobello
495kcal Per person
14g Protein
72g Carbs
17g Fat
6g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- ½ red onion
- 2 portobellos
- 1 tablespoon olive oil (15 ml)
- ⅕ cup water (47 ml)
- ½ cube vegetable bouillon
- ½ teaspoon yellow mustard (3 g)
- 2 handfuls spinach (50 g)
Preparing this recipe
- Cook the rice according to the instructions on the package.
- Cut the onion into wedges and the portobello mushrooms into wide strips.
- Heat the oil in a skillet and sauté the onion and portobello mushrooms for 1 minute. Add water and the crumbled bouillon cube and let the broth reduce for 5-8 minutes. Season with mustard.
- Drain the rice. Stir the spinach into the hot rice, allowing the spinach to wilt. Season with pepper and salt.
- Serve the spinach rice with the portobello mushrooms.
Tip van FitChef
1. Of course, you can substitute the portobello mushrooms with chestnut mushrooms or a mix of mushrooms.
2. This spinach rice is delicious with fresh oregano.
