Tuna and Spinach, Lemon Rice
- Serves 4
- Prep time 15 minutes
- Cook time 19 minutes
Per serving: Calories 339, Protein 28 g, Fat 6 g, Carbohydrates 44 g, Fibre 3 g, Iron 3 mg, Calcium 46 mg, Sodium 537 mg
250 ml (1 cup) brown rice
500 ml (2 cups) chicken stock
500 ml (2 cups) baby spinach
2 cans light tuna (170 g each), drained
45 ml (3 tbsp) lemon juice
- ½ red onion, chopped
- 60 ml (¼ cup) green onion, chopped
- Place the stock and rice in a pot and bring to a boil. Cover and cook over low heat for 15 to 18 minutes, until the liquid has been fully absorbed. Remove from the heat and let sit for 5 minutes before stirring with a fork.
- Heat a little olive oil in a large frying pan over medium heat. Cook the baby spinach and red onion for 2 to 3 minutes, stirring.
- Add the tuna, lemon juice and rice. Cook for another 2 to 3 minutes, stirring. Season with salt and pepper.