Simple + Satisfying Carrot, Spinach Rice Stew

To be honest, this simple carrot, spinach and rice stew was a complete surprise—easy and deliciously satisfying—with just 5 ingredients that you simmer together until thick and mushy. The recipe is from Mark Bittman's Quick and Easy Recipes from the New York Times (affiliate link), a wonderful cookbook my sister picked up at Goodwill for $1.50 and I quickly absconded with the last time I visited her.

In his headnote, Mark describes this as a "stew of carrots, spinach, and rice you cook to death." I feel like the long cooking gives this thick stew the consistency of porridge. (In my opinion, a good thing.)

Mark Bittman's Weight Watcher Friendly Quick & Easy Carrot, Spinach, and Rice Stew

I almost wrote about this simple quick and easy vegetarian stew from Mark Bittman for last Friday's 38 Power foods group on spinach, but opted instead for a crustless spinach and feta quiche, (which was also easy and delicious.)

Mark Bittman's Carrot, Spinach, and Rice Stew

How Many Calories and WW Points in this Vegetarian Carrot Spinach Stew?

This carrot, spinach, and rice stew is definitely Weight Watchers friendly. According to my calculations, each serving has about 201 calories and:

6 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!

To lighten it even further, you could use less butter or leave it out altogether. The only real change I made to the recipe, was adding a little fresh lemon juice at the end to brighten it up a bit, which is totally optional.

Rod + I both gave it two thumbs up, happily eating up the whole batch in a couple of days. Simple + Satisfying comfort food.

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If you like this Simple Vegetarian Stew, you might also like these WW Friendly vegetarian recipes WW Friendly Ratatouille, Citrus Couscous Salad, Quinoa and Black Bean Southwest Skillet, 5-Ingredient Asparagus Minestrone Soup and Slow Cooked Lentil Chili

If you've made this Vegetable Rice Stew, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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4.41 from 10 votes

Carrot, Spinach, and Rice Stew

Mark calls this a "stew" but to me it's more like a creamy porridge that's easy, healthy and surprisingly satisfying

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings (adjustable): 4

Calories: 201

Author: Martha McKinnon | Simple Nourished Living

Ingredients

• ▢ ½ pound carrots, peeled and cut into ¼-inch dice
• ▢ ¾ cup long-grain rice, preferably brown basmati (uncooked)
• ▢ Salt and freshly ground black pepper
• ▢ 1 pound fresh baby spinach, roughly chopped
• ▢ 3 garlic cloves, minced
• ▢ 2 tablespoons butter
• ▢ fresh lemon juice

Instructions

• In a large saucepan, combine the carrots and 4 cups water placed over high heat.
• Bring to a boil, then stir in the rice and a large pinch of salt. When the mixture returns to a boil, add the chopped spinach, and then lower the heat to a gentle simmer.
• Cook, stirring occasionally, until the rice and carrots are very tender, about 30 minutes. (The mixture will become like a thick porridge or stew.)
• Once the mixture becomes thick and "stew-like" stir in the garlic and butter and cook another 5 minutes to allow the flavors to blend.
• Taste and adjust seasonings, adding salt, pepper and fresh lemon juice to taste.
• Serve immediately.

Equipment

Large Saucepan

Chef Knife

Soup Bowls

Recipe Notes

To lighten it even further, you could use less butter or leave it out altogether. The only real change I made to the recipe, was adding a little fresh lemon juice at the end to brighten it up a bit, which is totally optional.

Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.

6 *SmartPoints (Green plan)

6 *SmartPoints (Blue plan)

3 *SmartPoints (Purple plan)

5 *PointsPlus (Old plan)

Nutrition Facts

Carrot, Spinach, and Rice Stew

Amount Per Serving (1 /4th of recipe)

Calories 201 Calories from Fat 33

% Daily Value*

Fat 3.7g6%

Carbohydrates 37.3g12%

Fiber 4.5g18%

Protein 6.3g13%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: American

Keyword: vegetable stew, vegetarian stew

Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

More Easy Healthy Weight Watchers Soup and Stew Recipes

• Instant Pot Wild Rice and Vegetable Stew
• Simple Garden Vegetable Soup
• Jamie Oliver Vegetable Soup with Beans
• Healthy Tuscan White Bean and Vegetable Soup
• Vegetarian Friendly Chickpea Lentil Soup
• Simple Chunky Tomato Soup

Instant Pot Wild Rice and Vegetable Stew

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