Food & Nutrition

Wild Rice and Veggies With Parmesan

Wild Rice and Veggies With Parmesan

Andrew Purcell, Carrie Purcell

Makes 2 Servings

Ingredients
  • 1tablespoon olive oil, divided
  • 2 large eggs, beaten
  • 1 small bulb fennel, cored and chopped
  • 2cups baby spinach, packed
  • 3cups cooked wild rice
  • 1cup cherry tomatoes, halved
  • 2tablespoons fresh basil, chopped
Directions
  1. In a large skillet over medium heat, heat 1/2 tablespoon olive oil. When oil is hot, add eggs and cook, moving eggs around skillet constantly, until eggs are cooked and fluffy, about 30 seconds. Transfer eggs to a plate and set aside.

  2. Return skillet to medium heat and add remaining 1/2 tablespoon olive oil. Add fennel and cook until soft and starting to brown, about 3 minutes. Add spinach and stir to wilt. Add rice, tomato, and cooked egg. Cook, stirring, until rice is heated through and everything is thoroughly mixed. Remove from heat and stir in basil and Parmesan.

Nutrition Per Serving

425 calories
14 g fat (3 g saturated)
61 g carbs
11 g sugar
9 g fiber
20 g protein

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