Cream of rice is the secret ingredient in this puree, adding thickness and a creamy texture with no fat. To drain the spinach, set it out to thaw in a strainer set in the sink or over a bowl. As it starts to come to room temperature, use a fork to break up the chunks of spinach. This will make it easier for the liquid to drain off.
1 1/2 teaspoons olive oil
4 teaspoons minced garlic
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
4 teaspoons cream of rice
1 cup fat-free milk
3/4 teaspoon salt
2 tablespoons reduced-fat sour cream
1 In a large nonstick skillet, heat the oil over low heat. Add the garlic and cook until tender, about 2 minutes. Stir in the spinach and cook 3 minutes.
2 Sprinkle the cream of rice over the spinach and cook, stirring, for 2 minutes. Add the milk and salt and simmer, stirring occasionally, until slightly thickened, about 3 minutes.
3 Transfer the mixture to a food processor. Add the sour cream and puree until smooth. Makes 4 servings
total fat 3.2 g
saturated fat 1 g
cholesterol 5 mg
dietary fiber 4 g
carbohydrate 13 g
protein 7 g
sodium 579 mg
good source of: beta carotene, calcium, fiber, folate, magnesium, potassium, riboflavin, thiamin, vitamin B12, vitamin B6, vitamin C, vitamin E
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.