Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| 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 white onion sliced
- 2 pounds spinach washed and torn into strips
- ½ cup rice
- 2 cups plain yogurt
- 3 cloves garlic crushed
- 3 tablespoons oil
- 1 quart warm water
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
Using a large pan heat oil and add the onion cooking until it is soft.
Put in the spinach and cook gently with the onion for about 10 minutes.
Add the rice.
Stir it into the onion and spinach and then slowly pour in the water and add salt and pepper.
Bring to a boil and then simmer for 20 minutes.
Remove pan from heat.
Turn yogurt into a bowl and beat with the crushed garlic.
Spoon yogurt mixture into soup and stir well.
Return pan to low heat and cook gently just to warm the soup.
Category:Cathy's Recipes
Category:Onion Recipes
Category:Spinach Recipes
Category:Rice Recipes
Category:Yogurt Recipes
Category:Garlic Recipes