| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
Meatloaf, Soup |
2 |
Servings |
INGREDIENTS
| 2 |
t |
Olive oil |
| 1/4 |
c |
Chopped onion |
| 2 |
c |
Low sodium chicken broth |
| 1/2 |
t |
Dried oregano |
| 1 |
T |
Lemon |
| 1/4 |
c |
Instant rice |
| 1 |
|
Zucchini, thinly sliced |
|
|
Pepper |
| 1 |
|
Leftover meatloaf |
INSTRUCTIONS
Chop 1/4 section of a medium, yellow, onion. Heat the oil and cook
the onion until soft and just beginning to brown, about 8 minutes,
maximum. Add 2 to 2-1/2 cups of canned chicken broth (reduced sodium
and/or reduced fat). Add the oregano, rubbing it between the palms as
you add it. Remove the rind from a lemon wedge (1/8th whole) and add
that. Add the ('ready in 5-minutes' kind of...) rice. Simmer about 5
minutes, stirring (rice will be a little under done); taste and adjust
lemon, oregano, pepper, if needed. Add zucchini, separating slices as
you add. Simmer about 2 minutes. Cut leftover meatloaf into
bite-sized pieces and add that. Warm through. Serve with a multigrain
oat bran bread. 5 My 96 - Good with Gardner's Turkey Loaf (recipe in
this book). California Culinary Academy's soup doubled this recipe and
made about 48 meatballs from 1-lb lamb, breadcrumbs, salt, garlic,
pepper, 1 egg. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul
1996 11:39:42 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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