Vegan Meal Prep: The Definitive Guide to Learning How to Eat Healthy, Enjoy Delicious Recipes and Organize Meals for the Week by Olga Dreesen

Author:Olga Dreesen [Dreesen, Olga]
Language: eng
Format: epub
Published: 2019-06-05T07:00:00+00:00

Nutrition per serving (⅓ of recipe):

● 186 calories

● 2.5 g fat

● 0.3 g saturated fat

● 12% calories from fat

● 7 g protein

● 35.2 g carbohydrate

● 8.2 g sugar

● 4.4 g fiber

● 505 mg sodium

● 44 mg calcium

● 2.6 mg iron

● 3.1 mg vitamin C

● 109 mcg beta-carotene

● 0.9 mg vitamin E

Wild Rice Pilaf with Roasted Garlic and Spinach

Servings: 4

Preparation time: 5 min

Cook time: 1 hr 10 min

Ingredients:

● 2 garlic bulbs

● 2 ½ cups vegetable broth

● 2 tsp paprika (preferably smoked paprika)

● ½ tsp black pepper

● ¼ tsp crushed red pepper

● 1 cup brown Arborio rice

● ¼ cup wild rice

● 2 pounds fresh spinach

● Kosher or sea salt to taste

Instructions:

Preheat the oven for 5 min to 4250F.

Cut the tops of the garlic bulbs and then immerse in water. Cover it in foil and place them in a baking dish and bake for 35 min.

Mix the broth, pepper, and crushed red pepper in a saucepan and bring it to a boil. Combine it with the brown and wild rice and boil. Reduce the heat and cover it. Let it cook for 50-60 min or until the broth is absorbed and the rice is tender.

The washed spinach should be chopped and kept aside.

Once the garlic is done, allow it to cool and squeeze the garlic cloves out. Use a fork to mash it.

To the cooked rice, add the spinach and roasted garlic. Lastly, season it with salt and serve.

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