More Great Recipes: Low Fat

Lemony Cranberry-Spinach Rice

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Member since 2006

Serves 1-2 | Prep Time | Cook Time


1 c. brown rice
1 lemon
1 chicken or veggie bullion cube
dash of olive oil
2 cloves garlic
1/2 T. curry powder
cayenne and black pepper to taste
1 1/2 cup frozen spinach
1/2 cup dried cranberries
plain yogurt for serving

Prepare rice as directed by package, substituting half the lemon for some of the liquid and toss the bullion cube in while it cooks.

In a skillet heat the oil and brown the garlic.

Mix the curry powder in with the garlic and oil.

Throw your spinach, cranberries and peppers in to heat through. Squeeze a little more lemon over this if you like it zippy.

When rice is done and spinach mixture hot, toss them together and serve with a big dollop of yogurt. Colorful and delicious!

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