| 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
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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