¾cuplong-grain rice, preferably brown basmati (uncooked)
Salt and freshly ground black pepper
1poundfresh baby spinach, roughly chopped
3garlic cloves, minced
2tablespoonsbutter
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.
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 201Calories 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.