Rice with Feta Tomato & Spinach

Health Highlights

This tasty rice recipe makes a great side dish or an easy lunch!

Ingredients

2 cup	Spinach (chopped; packed down lightly ((approx. 5 oz)))
1 cup chopped	Tomato (de-seeded ((approx. 2 roma tomatoes)))
1 cup, crumbled	Feta cheese
1 tbsp	Olive Oil, Extra Virgin ((option to use onion/shallot infused oil)))
1 1/4 cup	Basmati rice, dry
2 cup	Vegetable stock/broth (low FODMAP; ((chicken or vegetable)))
1/4 cup	White wine, dry
1/2 tsp	Black pepper

Chop the spinach, tomato and feta into small pieces. Put to the side.
Heat a large saucepan over medium heat. Pour in the oil. When the oil is hot, pour in the dry rice. Stir and let cook for a couple minutes until the rice starts to turn translucent.
Pour in the broth and wine and stir. Bring to a boil and then reduce heat to low. Cover and let simmer for 15 minutes.
Stir in the chopped spinach and cover. Cook for another 5 minutes, or until rice reaches desired softness.
Remove from heat and stir in tomatoes, feta and pepper.
Keep leftover rice in the fridge up to one week.

Calories 185

Calories from fat 57

Calories from saturated fat 26.7

Total Fat 6.3 g

Saturated Fat 3.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.5 g

Monounsaturated Fat 4.8 g

Cholesterol 17.6 mg

Sodium 377 mg

Potassium 142 mg

Total Carbohydrate 25.8 g

Dietary Fiber 0.8 g

Sugars 1.3 g

Protein 5.3 g