Rice Pan with Spinach
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ cup rice (or rice mixture)
- 1 onion (s)
- 100 ml vegetable stock
- 125 g spinach leaves, possibly frozen
- 1 tomato (s)
- 3 mushrooms
- 2 tablespoon cream cheese (natural or herbs)
- 1 tablespoon oil
- nutmeg
- salt and pepper
- possibly pine nuts or sunflower seeds
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and fry in the oil until translucent. Add the rice and sweat briefly, then deglaze with the vegetable stock and simmer over low heat until the rice is cooked through.
- Thaw the spinach (if frozen) and chop it up a little, season with salt, pepper and nutmeg. Clean the mushrooms, cut them into small pieces and fry them briefly in a pan. Remove and add to the spinach. Core the tomato, cut into small cubes and also add.
- Stir the cream cheese into the rice and let it melt. Add spinach, mushrooms and tomato and heat briefly. Season to taste with salt and pepper and serve sprinkled with roasted pine nuts or sunflower seeds as desired.
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