| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Diced onion |
| 2 |
T |
Minced jalapenos |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Vegt broth |
| 1 |
c |
Basmati |
| 1/2 |
t |
Ground cumin |
|
|
Salt & pepper to taste |
| 2 |
c |
Chopped fresh spinach |
| 1/4 |
c |
Chopped cilantro |
INSTRUCTIONS
I just have to send in this recipe even though I havn't tried it yet.
Will tomorrow night. It's from Everyday Cooking with Dr. Dean Ornish.
In a medium saucepan combine onion, jalapeno, garlic and veggie broth.
Bring to a simmer, covered, over moderate heat and simmer until
vegetables are soft, about 5 minutes. Add rice, cumin, salt & pepper,
and 1-1/2 cups water. Bring to a boil over high heqt. cover and reduce
heat to lowest setting. Cook 15 minutes. Add spinach and stir in
gently with a fork. Cover and cook until rice is tender and all liquid
has been absorbed, about 5 more minutes. Remove from heat and stir in
cilantro. Posted to fatfree digest by JBennicoff@aol.com on Feb 5,
1998
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