Carrot, Spinach, and Rice Stew

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4.41 from 10 votes

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

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Keyword: low fat carrot spinach stew, vegetable stew, vegetarian stew

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1/2 pound carrots, peeled and cut into 1/4-inch dice
3/4 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.

Notes

Serving size: 1.4th recipe

WW Points: 7

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

6 SmartPoints (Green plan)

6 SmartPoints (Blue plan)

3 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

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.

Nutrition