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    You are in: Home / Recipes / Baked Spinach Lemon Rice Recipe
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    Baked Spinach Lemon Rice

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 17, 2012

      DH really loved this rice. I used more mushrooms, less salt, and fresh spinach/dill. It had great flavor. I did have to put it in a lasagna pan though, it wouldn't have fit in an 8x8. Served three as the main side.

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    • on April 29, 2009

      Love, loved it!!!! What a great side to just about anything!

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    • on February 06, 2009

      I served this with Lemon Chicken Souvlaki and they went well together. After I decided to make this I realized that I had no spinach! So I threw in some finely chopped broccoli instead. I'm sure the spinach will be better but it made do. I also was in a hurry and didn't have rice already cooked up. I added it a little undercooked with some water and let it finish cooking in the oven. I liked how brown rice just seems to make the dish. Sorta like adding wild rice to a pilaf.

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    • on August 07, 2007

      I loved this! I followed the recipe exactly and it was very flavorful! *Like something out of a fun Greek restaurant* without all the fat!

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    • on September 02, 2005

      Great recipe! I left out the mushroooms but it still worked great! Delicious combination of flavors. Wonderful way to get healthy grains and vegetables. I served it with a tomato bean salad, for more protein and better iron absorption from the spinach. No leftovers this time!! Thank you for sharing this delicious recipe.

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    Nutritional Facts for Baked Spinach Lemon Rice

    Serving Size: 1 (155 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 138.9
     
    Calories from Fat 44
    31%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.7 g
    8%
    Cholesterol 7.4 mg
    2%
    Sodium 323.7 mg
    13%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 2.9 g
    11%
    Sugars 1.5 g
    6%
    Protein 4.9 g
    9%

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