Ingredientes para Baked Spinach Risotto
- 2 cups cooked rice
- 5 ounces fresh spinach, chopped
- 1 (14 ounce) block firm or extra-firm tofu
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 2 tablespoons spinach liquid
- 1/4 teaspoon dried oregano
- cooking spray
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Cómo preparar Baked Spinach Risotto
- Preheat oven to 325°F (160°C).
- In a blender, combine 1 block (14 oz) firm or extra-firm tofu, 1/2 teaspoon salt, 2 tablespoons olive oil, and 2 tablespoons of spinach liquid (reserved from cooking spinach - see ingredient notes). Blend until completely smooth and creamy.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium heat. Sauté 1/2 cup chopped onion and 2 cloves minced garlic until softened, about 5 minutes.
- Stir in 2 cups cooked rice, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, 5 oz fresh spinach (chopped), and the creamed tofu. Mix well to combine.
- Lightly spray a 1 1/2-quart baking dish with cooking spray. Transfer the rice mixture into the prepared dish.
- Bake uncovered for 30 minutes, or until heated through and lightly browned on top.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
10g
Fat
9g
Carbs
11g
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