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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Lemony Brown Rice With Baby Spinach

 
One serving costs about $1.68

$1.68 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free side dish
spoonacular Score:53%

Spoonacular Score: 53%

 

Lemony Brown Rice With Baby Spinach might be just the side dish you are searching for. For $1.31 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 452 calories, 13g of protein, and 37g of fat per serving. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up butter, brown rice, parmesan cheese, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so amazing. Try Chicken Rollintini with Pesto, Baby Spinach & Brown Rice, Steamed Baby Artichokes With Lemony Brown-butter Sauce & Chives, and Lemony Falafel Brown Rice for similar recipes.

Ingredients

Servings:
2 handfuls
2 handfuls fresh baby spinach
fresh baby spinach
some
some cooked brown rice
cooked brown rice
2
2  green onions
green onions
2
2  fresh lemon juice
fresh lemon juice
1
1  lemon zest
lemon zest
1 Tbsp
1 Tbsp olive oil
olive oil
some
some parmesan cheese
parmesan cheese
some
some bell pepper
bell pepper
2 tsps
2 tsps salt
salt
14 Tbsps
14 Tbsps unsalted butter
unsalted butter
2 handfuls fresh baby spinach
2 handfuls
fresh baby spinach
some cooked brown rice
some
cooked brown rice
2  green onions
2
green onions
2  fresh lemon juice
2
fresh lemon juice
1  lemon zest
1
lemon zest
1 Tbsp olive oil
1 Tbsp
olive oil
some parmesan cheese
some
parmesan cheese
some bell pepper
some
bell pepper
2 tsps salt
2 tsps
salt
14 Tbsps unsalted butter
14 Tbsps
unsalted butter


Instructions

  1. Cook rice as directed.
  2. Add spinach and green onions while rice is still hot. (Spinach will wilt.)
  3. Add remaining ingredients.
  4. Stir to combine.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.68
Ingredient
2 handfuls fresh baby spinach
some cooked brown rice
2 green onions
2 fresh lemon juice
1 lemon zest
1 tablespoon olive oil
some parmesan cheese
some bell pepper
2 teaspoons salt
14 tablespoons unsalted butter
Price
$0.71
$0.42
$0.16
$0.41
$0.50
$0.17
$3.79
$2.24
$0.01
$1.68
$10.09

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
474 Calories
13g Protein
37g Total Fat
22g Carbs
13% Health Score
Limit These
Calories
474
24%

Fat
37g
58%

  Saturated Fat
22g
139%

Carbohydrates
22g
7%

  Sugar
3g
4%

Cholesterol
90mg
30%

Sodium
1271mg
55%

Get Enough Of These
Protein
13g
27%

Vitamin C
103mg
126%

Vitamin A
4361IU
87%

Vitamin K
64µg
61%

Manganese
0.9mg
45%

Calcium
389mg
39%

Phosphorus
292mg
29%

Vitamin B6
0.37mg
19%

Vitamin E
2mg
17%

Folate
64µg
16%

Magnesium
60mg
15%

Fiber
3g
13%

Vitamin B2
0.21mg
12%

Selenium
7µg
10%

Zinc
1mg
10%

Potassium
322mg
9%

Vitamin B3
1mg
9%

Vitamin B1
0.13mg
9%

Iron
1mg
7%

Vitamin B12
0.42µg
7%

Vitamin B5
0.69mg
7%

Copper
0.1mg
5%

Vitamin D
0.64µg
4%

covered percent of daily need

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