| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice & grai, Seattle tim | 5 | Servings | |
INGREDIENTS
| 1 | 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 | t | Dried dill weed |
| 1 | 10-oz frozen chopped | |
| spinach thawed and | ||
| drained | ||
| 1 1/2 | T | Lemon juice |
| 1 | T | Honey |
| 1/2 | t | Salt |
| 2 | T | Fresh parsley, chopped |
INSTRUCTIONS
Combine 1 tablespoon broth, the green onions and garlic; sauté 1 minute. 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. Stir in the spinach. Cover and cook 5 minutes. 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 [email protected] Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <[email protected]> on Mar 18, 1997
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