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Nutrition / Diet / Slimming / Weight Loss / Detox / PCOS diet /Food Intolerance test / Allergy test / Malta

Serve 4


1 tablespoon extra-virgin olive oil

1 cup chopped onion

½ cup chopped celery

250g white mushrooms, halved and sliced

1 cup chopped red bell pepper

1 teaspoon dried thyme

¾ teaspoon salt

½ teaspoon ground pepper

4 cups low-sodium vegetable broth

3 cups chopped fresh spinach

2 cups cooked wild rice

1 cup heavy cream

1 tablespoon white-wine vinegar



Step 1 – Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and bell pepper; cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add  thyme, salt and pepper; cook, stirring, for 1 minute more.

Step 2 – Add broth and bring to a boil, scraping up any browned bits. Cook, stirring about 2 minutes. Stir in spinach, rice and cream; cook until heated through, about 2 minutes more. Remove from heat and stir in vinegar.

Nutrition Facts

Serving Size: about 2 cups

Per Serving: 375 calories; fat 18g; carbohydrates 28g; dietary fiber 5g; protein 10g;

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San Gwann Malta – Europe
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