Purple Dead Nettle Rice Bake
This purple dead nettle rice bake is easy to assemble and you can sub in any nettle or green (such as spinach) that you have on hand, making it a versatile supper recipe.
Servings: 4 servings
Calories: 189kcal
Ingredients
- 1 Tablespoon olive oil
- 1 small onion chopped
- 1 clove garlic minced
- 1 cup washed and dried nettle leaves
- 1 cup cooked rice measured after cooked and cooled
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg
- ¼ cup shredded cheddar cheese
- 1 cup milk
- 1 Tablespoon soy sauce or coconut aminos
Instructions
- Heat the oil in a heavy bottomed skillet on medium.
- Add onions, garlic, and nettle leaves, and sauté together for 2 minutes.
- Add to mixing bowl with remaining ingredients.
- Mix well.
- Pour into an 8x8 greased baking dish.
- Bake at 350 for 30 minutes. Serve immediately.
Notes
- Be sure you're using cooked then cooled rice for this recipe (which makes it a great option for using leftover rice!).
- If you don't have dead purple nettle, stinging nettle, dandelion, or even spinach will work great in this recipe.
Nutrition
Calories: 189kcal | Carbohydrates: 19g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 920mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 680IU | Vitamin C: 2mg | Calcium: 253mg | Iron: 1mg
