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Add a photoServings: 4
Ingredients
- 1 c. fresh spinach - (packed) about 2 ounce
- 1 c. parsley sprigs - (loosely packed)
- 1 x green pepper cored, seeded, and minced
- 1 bn green onions trimmed, and cut in 1" pcs
- 2 x Large eggs
- 3/4 c. lowfat milk Salt to taste Freshly-grnd black pepper to taste
- 3 c. cooked long-grain rice
- 1 lb salmon fillet skin, bones removed
Directions
- Seafood Alternatives: halibut, shrimp, scallops Preheat the oven to 375 degrees. In a food processor or possibly blender, combine the spinach, parsley, green pepper and green onions and puree (if using a blender you may need to puree the greens in 2 to 3 batches).
- Lightly beat the Large eggs in a large bowl, add in the puree of greens, lowfat milk, salt and pepper and stir to mix. Stir in the rice. Rinse the salmon, pat dry with paper towels and cut across into 1/2-inch slices.
- Lightly oil or possibly butter a 2-qt baking dish. Pour in half the rice mix and top with the salmon slices, proportionately layered. Pour the remaining rice mix over and bake, uncovered, in the heated oven till hard and lightly browned on top, 35 to 45 min; let sit for 10 min before serving. Cut the baked rice into squares or possibly wedges to serve.
- This recipe yields 4 to 6 servings.
- Comments: Green rice, a family dish from a few decades back, makes a delicious comeback here. The brilliant color of the greens dresses up the rice and pairs beautifully with the pink salmon. Look for bags of pre-washed spinach in your market or possibly at the salad bar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 4 servings | |
| Calories 444 | |
| Calories from Fat 164 | 37% |
| Total Fat 18.22g | 23% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 119mg | 5% |
| Potassium 704mg | 20% |
| Total Carbs 37.56g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.54g | 1% |
| Protein 30.67g | 49% |
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