Rice with mushrooms, beet greens and lemon sauce
This rice with mushrooms, beet greens and lemon sauce uses water cooking and no added oil in the dish, adds French flavors of mustard, garlic and pepper.
Servings 2 people
Rinse and slice the mushrooms and beet greens. Reserve.
15 minutes before the rice is ready, put water to boil in two pans. Cook the mushrooms for up to 10 minutes in the first pan, and beet greens up to 5 minutes in the second pan.
Strain vegetables. Serve each plate with rice at the bottom, then beet greens and mushrooms. Top with the dressing and add pepper and hot sauce to taste.
Calories: 252kcal | Carbohydrates: 52g | Protein: 8g | Fat: 1g | Sodium: 260mg | Potassium: 1153mg | Fiber: 8g | Sugar: 1g | Vitamin A: 7175IU | Vitamin C: 34.9mg | Calcium: 152mg | Iron: 4.2mg