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Spinach Rice Balls
Source: dLife

Balls made with spinach, rice, and herbs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 84.3
Total Carbs 14.9 g
Dietary Fiber 1.3 g
Sugars 0.7 g
Total Fat 1.6 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 70.1 mg
Protein 2.5 g
Sodium 80.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 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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2 lb  fresh spinach leaves
1 cup  chopped scallions
2 tsp  olive oil
2 cup  cooked long grain brown rice
2 tbsp  fresh dill weed
1 1/2 tbsp  fresh lemon juice
1 pinch  salt and pepper
1 cup  bread crumbs
  1. In a large covered pot, steam the spinach in water that clings to the leaves until just wilted, 2 to 3 minutes. Drain and chop the spinach and set aside. In another pan, sauté the scallions in the oil for about 5 minutes, or until softened and slightly brown.
  2. Preheat the oven to 350 degrees F.
  3. In a large mixing bowl, combine the spinach, scallions, rice, dill, and lemon juice. Add the salt and pepper to taste. Mix ingredients together well until the mixture holds together.
  4. Prepare a baking sheet with cooking spray or a light coating of oil. With damp hands, form 1/4 cup of the rice mixture into a firm, round ball. Roll the ball in the breadcrumbs and place on the baking sheet. Continue with the rest of the mixture, placing balls about an inch apart.
  5. Bake for 20 to 25 minutes, until the balls are heated through and crisp on the outside.

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