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Rice with Lemon and Spinach

By: Billie Moss

"This savory side dish sent in by Billie Moss of El Sobrante, California has a light lemon flavor. Baked with feta and spinach, it's a lovely accompaniment to most main courses...and pairs perfectly with fish."

Rate/Review | Read Reviews (16)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 small onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked long-grain rice
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
1/3 cup crumbled feta cheese, divided

Directions

In a skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the rice, spinach, lemon juice, salt, dill and pepper. Reserve 1 tablespoon cheese. Stir remaining into skillet; mix well.
Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Sprinkle with reserved cheese. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Footnotes

Nutritional Analysis: 2/3 cup equals 167 calories, 4 g fat (2 g saturated fat), 7 mg cholesterol, 324 mg sodium, 27 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.