Spring Greens with Wild Rice
5 min Prep, 25 min Cook
They're full of lovely vitamins and some evidence suggests that they also contain compounds which may have anti-inflammatory and anti-cancer properties. Additionally, dark leafy greens are also a good plant-based source of iron.
Start by cooking the wild rice (according to pack instructions). When the rice is cooked, put it to one side.
Heat the oil in a pan (with a lid). Add the rosemary and the pinch of salt, then a minute or so later, add all the spring greens and spinach.
Put the lid on the pan and, after a couple of minutes, the greens will have started wilting.
Drain the cooked rice and stir through the spring greens.
Also stir through the cashew nuts.
Serve immediately (into a warm dish where possible, or the greens will go cold very quickly!)
Add black pepper and lemon juice to taste.
Serving Size 9 g
|Amount Per Serving|
|Calories 80.3 cals||4%|
|% Daily Value*|
|Kilojoules 337 kJ||4%|
|Fat 9.1 g||14%|
|Sodium 0.1 mg||0%|
|Carbohydrate 0.1 g||0%|
|Protein 0 g||0%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|