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Nutrition information
Serving: 1/2 cup (260 grams)
Servings per recipe: 8
Calories: 244 (71 from fat)
Vitamin A: 215% daily value
Iron: 20% daily value
Cholesterol: 68 milligrams
Fat: 9 grams (4 saturated fat, 0 trans fats)
Protein: 12 grams
Sodium: 310 milligrams 
Total carbohydrate: 30 grams (5 fiber, 2 sugars)

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Brown rice and spinach

This side dish is a tasty way to get vitamin A, which is good for your skin and helps prevent cancer; and iron, the mineral that fortifies your blood with oxygen.


2 pounds fresh spinach, thoroughly washed
1 tablespoon extra virgin olive oil
1 large onion, minced (1 cup)
1 garlic clove, minced
2 eggs, lightly beaten
1 cup grated Parmesan cheese
4 cups cooked brown rice
1 tablespoon butter
salt to taste*


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Remove coarse stems from spinach leaves and discard; set spinach leaves aside.
  3. Heat olive oil in large skillet or saucepan; sauté onion until tender.
  4. Add garlic and cook 3 minutes.
  5. Add the spinach leaves and cover tightly.
  6. Cook 3 minutes over moderate heat.
  7. Uncover, stir and cook another 5 minutes; remove from heat and allow to cool.
  8. Stir in eggs and half of the Parmesan cheese.
  9. Season with salt, if desired.*
  10. Spread the rice in the bottom of a large baking dish. Spoon spinach mixture evenly on top of rice.
  11. Sprinkle with remaining Parmesan cheese and dot with butter.
  12. Bake 20 minutes.

* Option not included in nutrition facts.


Source:; Your Health eMagazine, Feb./March 2001

First published: 02/01/2001
Last updated: 01/22/2009

Reviewed by: Allina Health's Patient Education Department