Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup uncooked rice
- 1 cup chicken broth
- 1 cup water
- 1 medium onion, chopped
- 1 cup (about 4 ounces) sliced fresh mushrooms
- 2 cloves garlic, minced
- vegetable cooking spray
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano leaves
- 6 cups shredded fresh spinach leaves (about 1/4 pound)
- 4 ounces feta cheese, crumbled
- freshly ground black pepper
- chopped pimiento for garnish (optional)
- =
Directions
Combine rice, broth and water in medium saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
Cook onion, mushrooms and garlic in large skillet coated with cooking spray until onion is tender. Stir in lemon juice and oregano. Add spinach, cheese and pepper to rice; toss lightly until spinach is wilted. Garnish with pimiento.