I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant meal that can be doubled easily when we have guests.
—Jeanette Cakouros, Brunswick, ME
Takes: 20 min. • Makes: 2 servings
2 Tbsp. olive oil
1/2 cup chopped onion
3/4 cup water
1 Tbsp. dried parsley flakes
1/4 to 1/2 tsp. salt
1/8 tsp. pepper
1/2 cup uncooked instant rice
2 cups fresh baby spinach
1. In a saucepan, heat oil over medium-high heat; saute onion until tender. Stir in water, parsley, salt and pepper; bring to a boil. Stir in rice; top with spinach.
2. Cover; remove from heat. Let stand until the rice is tender, 7-10 minutes. Stir to combine.
3/4 cup: 235 cal., 14g fat (2g sat. fat), 0 chol., 326mg sod., 25g carb. (2g sugars, 2g fiber), 3g pro. Diabetic exchanges: 3 fat, 11/2 starch, 1 vegetable.