Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To trim sugar snap peas, pull at one end; the string will come off the entire pea.

Recipe by Cooking Light April 1998

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Yield:
6 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

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  • Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and sugar; sauté 30 seconds. Stir in spinach and next 5 ingredients (spinach through garlic); sauté 30 seconds or until spinach wilts. Remove spinach mixture from pan; set aside.

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  • Bring water and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.

  • Heat 1 tablespoon oil in large saucepan; add rice. Cook 5 minutes, stirring constantly. Stir in wine; cook until wine is absorbed, stirring constantly. Stir in 1/2 cup broth mixture; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in spinach mixture and cheese; cook 1 minute or until thoroughly heated.

Nutrition Facts

230 calories; calories from fat 30%; fat 7.6g; saturated fat 2.3g; mono fat 4.1g; poly fat 0.6g; protein 7.5g; carbohydrates 33g; fiber 2.7g; cholesterol 6mg; iron 2.9mg; sodium 518mg; calcium 162mg.
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