argentine

Creamy Spinach and Mushroom Rice with Parmesan

Name: Creamy Spinach and Mushroom Rice with Parmesan
Yield: 1 serving
Cuisine: argentine
Ingredients: 66 g white rice, dry; 14 g olive oil; 149 g mushrooms, sliced; 61 g onion, diced; 5 g garlic, minced; 281 g vegetable broth, low sodium; 70 g spinach, chopped; 12 g butter; 25 g Parmesan cheese, grated; 2 g salt; 0.88 g black pepper

This simmered dish pairs white rice, dry with mushrooms, sliced, spinach, chopped and Parmesan cheese, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

68 g Carbohydrates

32 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

66g white rice, dry 241 kcal
14g olive oil 124 kcal
149g mushrooms, sliced 33 kcal
61g onion, diced 24 kcal
5g garlic, minced 7 kcal
281g vegetable broth, low sodium 17 kcal
70g spinach, chopped 16 kcal
12g butter 86 kcal
25g Parmesan cheese, grated 100 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

olive oilmushroomsonionsalt
Heat olive oil in a saucepan over medium heat. Saute mushrooms and onion with a pinch of salt for 5-6 minutes until browned.
white ricegarlic
Add garlic and rice and stir 1 minute to toast the rice lightly.
white ricevegetable brothblack pepper
Add vegetable broth and black pepper. Bring to a simmer, cover, and cook 12-15 minutes until rice is tender.
spinachbutterParmesan cheese
Stir in spinach until wilted. Remove from heat and stir in butter and Parmesan until creamy.
salt
Taste and adjust salt. Rest 2 minutes before serving.