Callaloo And Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swiss | 6 | Servings | ||
INGREDIENTS
| 2 | c | Unprocessed white rice |
| 1/2 | lb | Callaloo |
| 1 | Onion, sliced | |
| 1 | Clove garlic, chopped | |
| 1 | Lemon, sliced including | |
| peel | ||
| 1 | Tomato, quartered |
INSTRUCTIONS
(If callaloo is unobtainable substitute fresh spinach or Swiss chard) Combine all of the ingredients with 4 1/2 cups of water and bring to a boil. Cover the pan and simmer gently for 30 to 40 minutes, or until the rice is tender. From: Connie and Arnold Krochmal - Caribbean Cooking (The original recipe also called for 2 1/2 oz. (@ 1/2 cup) diced, cooked h*m - but for flavor you could use a vegetarian substitute) Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Nov 13, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 40.8mg
Potassium: 150.9mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 2.1g
Protein: <1g