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Green Rice With Winter Squash
Source: dLife

Green rice and winter squash made with onion, garlic, spinach, and parsley.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 231.0
Total Carbs 43.4 g
Dietary Fiber 3.7 g
Sugars 3.1 g
Total Fat 4.2 g
Saturated Fat 0.5 g
Unsaturated Fat 1.2 g
Potassium 332.7 mg
Protein 5.0 g
Sodium 414.6 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  canola oil
1 each  medium onions
3 each  medium garlic cloves
1 each  whole jalapeno pepper
3 cup  fresh chopped spinach
3 1/2 cup  cold water
2 cup  winter squash, cubed
1 1/2 cup  long grain brown rice
1 1/2 tsp  ground cumin
1 tsp  salt
0 1/2 tsp  black pepper
0 1/4 cup  chopped parsley
4 each  fresh green onions
  1. Using a medium saucepan, heat oil over medium heat. Add onion, garlic, and jalapeno, and cook, stirring often, until vegetables begin to soften, about 5 minutes.
  2. Add spinach or kale and cook, stirring often, until wilted, about 3 minutes.
  3. Add water, squash, rice, and dry seasoning and bring to a boil. Reduce heat, cover, and simmer until rice and squash are tender and liquid is absorbed, about 20 minutes (if using brown rice, about 30 minutes). Fluff rice with fork and stir in parsley and green onions.

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