Spinach rice with mushrooms and nutritional yeast

Ingredients (for 4 servings):

500 g fresh spinach (or 400 g frozen, thawed)

200 g white or brown mushrooms, sliced

120 g Carolina or brown rice (soaked for 1 hour, if whole grain)

1 large onion, chopped

2 spring onions, finely chopped

1 clove garlic, crushed

3 tbsp olive oil

Juice of 1/2 lemon

1/2 tsp dill or fennel (optional)

2 tbsp nutritional yeast

Salt and pepper

Execution instructions:

1. Sauté the dried and fresh onions in olive oil along with the garlic for 2–3 minutes.

   
   

2. Add the mushrooms and sauté until they release their liquid and start to color.

   
   

3. Add the rice and stir for 1–2 minutes to coat.

   
   

4. Add the spinach (a little at a time if it is fresh), salt, pepper, herbs and 500 ml of hot water.

   
   

5. Cover and simmer for 20–25 minutes, until the rice is tender and absorbs its liquids.

   
   

6. Just before the end, add the lemon juice and nutritional yeast. Mix well.

   
   

7. Let it stand for 5 minutes and serve with extra lemon or a little olive oil.

Performance & Weight:

4 servings

Weight per serving (cooked): ~ 350 g

Nutritional Analysis (per 1 serving ~ 350 g):