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