| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
Hungarian |
Pasta |
7 |
servings |
INGREDIENTS
| 1/4 |
c |
Veggie broth |
| 2/3 |
c |
Chopped onion |
| 2/3 |
c |
Diced red bell pepper |
| 2 |
|
Cloves garlic minced |
| 1 |
c |
Frozen artichoke hearts; thawed |
| 1 1/2 |
c |
Tightly packed torn fresh spinach |
| 1/2 |
c |
Water |
| 21 |
oz |
Vegetable broth |
| 1 1/4 |
c |
Uncooked jasmine rice |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Hungarian sweet paprika |
| 1/4 |
ts |
Saffron threads |
| 1 |
c |
Frozen baby lima beans; thawed |
| 1/3 |
c |
Frozen green peas; thawed |
INSTRUCTIONS
Add 1/4 cup veggie broth to a non-stick pan and heat until warm.
Add onion, bell pepper, and garlic, and saute 3 minutes. Add artichokes;
saute 2 minutes. Add spinach, water, and broth; bring to a boil. Stir in
rice and next 3 ingredients. Cover, reduce heat, and simmer 15 minutes.
Stir in lima beans and peas; cover and cook an additional 10 minutes or
until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork. Yield: 7 servings (serving size: 1 cup).
Per serving: 198 Calories; 0g Fat (2% calories from fat); 9g Protein; 42g
Carbohydrate; 0mg Cholesterol; 433mg Sodium
Posted to fatfree digest by BailieBoy@aol.com on Sep 7, 1998, converted by
MM_Buster v2.0l.
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