1 portion contains approximately:
| 376 | kcal |
| 21 g | protein |
| 16 g | fat |
| 37 g | carbohydrates |
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80 g brown rice
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40 g onion
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2 cloves of garlic
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1 tbsp rapeseed oil
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2 sundried tomatoes
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500 g leaf spinach (frozen and defrosted)
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250 g cherry tomatoes
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1 tbsp pine nuts
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40 g Parmesan
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Pepper
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Salt
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1
Cook the rice in water on a low heat, drain and keep warm.
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2
While it is cooking, peel the onions and garlic, chop into small pieces. Add oil to the pan and gently fry.
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3
Cut the sundried tomatoes into fine strips and add to the pan.
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4
Add the spinach and the cherry tomatoes and cook for approx. 10 minutes.
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5
Season with salt and pepper.
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6
Grate the parmesan. Stir half of the cheese into the cooked rice.
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7
Divide onto 2 warmed plates, sprinkle over the pine nuts and the remainder of the parmesan and serve.