Italian Rice
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 garlic cloves | Washed and minced |
| 1 tablespoon olive oil | |
| 1 large package fresh baby spinach | Washed and trimmed |
| 2 tablespoons balsamic vinegar | |
| 1 teaspoon salt | |
| ¼ teaspoon pepper | |
| 4 cups hot brown rice | Cooked |
| 1 cup sweet red peppers | Washed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large nonstick skillet, sauté garlic in oil for 1 minute. | |
| 2 | Stir in spinach. | |
| 3 | Cover and cook for 3-4 minutes or until tender; drain well. | |
| 4 | Add the vinegar, salt and pepper/ | |
| 5 | Stir in the rice and red peppers until combined. | |
| 6 | Cook and stir until heated through. | Cook until internal temperature reaches 135 F. |
Posted in Side Dish, Starch Side Recipes
