Spring Greens with Wild Rice by Lorna Hall | Mealz

Spring Greens with Wild Rice

3 Servings

5 min Prep, 25 min Cook


Allergy Friendly


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.

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Cooking Stages

    • 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.

    • Enjoy!

Nutrition Facts

Serving Size 9 g

Amount Per Serving
Calories 80.3 cals4%
% Daily Value*
Kilojoules 337 kJ4%
Fat 9.1 g14%
Sodium 0.1 mg0%
Carbohydrate 0.1 g0%
Protein 0 g0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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