Perk up a rice side dish with color, taste and nutrition with spinach and Skinny B cereal. For a special Valentine’s Day meal mold the Rice and Spinach pilaf in a ramekin or heart-shaped dish to serve.
"This side dish is hardy and packed with fiber and good fats from the coconut. This dish is sure to satisfy!" Erika Weissenborn B.Sc. FNH, CHN
- 1 T. Coconut Oil
- 3 T. chopped onion
- 3/4 cup brown basmati rice
- 2/3 c. vegetable stock
- 2/3 c. water
- 1/4 c. white wine (or substitute stock)
- 1/2-3/4 tsp (3 ml) kosher salt
- 2 T. (28 g) Skinny B
- 1/3 c. coconut milk
- 2 T. freshly grated Parmesan cheese
- 1 c. chopped baby spinach leaves
- Heat coconut oil in heavy saucepan and add onions
- Saute over medium heat until translucent
- Stir in rice and cook stirring constantly for about 5 minutes A
- dd stock, water, wine and salt
- Mix well and bring to a roiling boil while stirring
- Cover and reduce heat to low
- Simmer for about 25 minutes – until all water is absorbed (check after 20 minutes, then every 5 minutes until done)
- Fold in Skinny B cereal, coconut milk, cheese and spinach leaves
- Remove from heat and let sit for about 5 minutes
- Stir before serving
- Garnish with fresh herbs
- For a special presentation, coat a 4-ounce ramekin - or a small heart shaped tin - lightly with coconut oil. Pack the rice mixture into the ramekin and immediately invert onto serving plates. Repeat for remaining servings – it may not be necessary to reapply oil.
Nutrition Facts for Rice and Spinach Pilaf recipe
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