| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Rice & grai, Seattle tim |
5 |
Servings |
INGREDIENTS
| 1 |
cn |
(15-oz) low-sodium chicken broth (plus enough water to equal 2 1/2 cups) |
| 3 |
|
Green onions, thinly sliced |
| 1 |
|
Clove garlic, minced |
| 3/4 |
c |
Brown rice, uncooked |
| 1 |
ts |
Dried dill weed |
| 1 |
pk |
(10-oz) frozen chopped spinach, thawed and drained |
| 1 1/2 |
tb |
Lemon juice |
| 1 |
tb |
Honey |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Fresh parsley, chopped |
INSTRUCTIONS
1. Combine 1 tablespoon broth, the green onions and garlic; sauté 1 minute.
2. Stir in the rice, dill weed and remaining broth. Bring to a boil. Cover
and reduce the heat to medium-low. Cook until the rice is tender and the
liquid has been absorbed, about 35 to 40 minutes.
3. Stir in the spinach. Cover and cook 5 minutes.
4. Stir in the lemon juice, honey, salt and parsley.
>From "500 (Practically) Fat-Free Pasta Recipes" by Sarah Schlesinger. MC
formatted 3/18/97 by MsRooby@sprintmail.com
Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by
"Rooby" <MsRooby@sprintmail.com> on Mar 18, 1997
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