INGREDIENTS

INSTRUCTIONS

In a medium saucepan, heat the oil. Add the onion; cook, stirring as
needed, until softened, about 5 minutes. Stir in the collards/kale (if
using) and cook until wilted, about 3 minutes. Add the rice and water;
bring to a boil.  Stir in the chard or spinach (if using). Reduce the
heat and simmer,  covered, until the rice is tender and the water is
absorbed, 35-40  minutes. In a small bowl, dissolve the miso in 2
tablespoons water,  stirring as needed. Gently stir into the rice.
SERVING PROVIDES: 1 Bread, 1 Fat.  PER SERVING: 159 Calories, 3 g Total
Fat, 0 g Saturated Fat, 0 mg  Cholesterol, 112 mg Sodium, 29 g Total
Carbohydrate, 2 g Dietary  Fiber,  TIP *Use either medium or long-grain
brown rice in this recipes. If  you don't have brown rice, or the time
it takes to prepare it, use  white rice, but cook in step 2 for only
15-20 minutes.  LEAFY GREENS: Kale can stand in for collard greens in
most recipes.  Other dark leafy greens may be substituted but some do
not hold up as  well to prolonged cooking. Substitute chard or spinach
(not baby  spinach) and adjust cooking time.  *MISO (Pronounced
MEE-soh) is a highly nutritious fermented soybean  paste with a creamy
consistency. It is used extensively in Japanese  cuisine to thicken and
season dishes. The lighter miso is used in  delicate soups, sauces, and
marinades, while the darker version is  used in heartier dishes. It is
available in Asian markets as well as  most natural foods stores.  For
similar recipes see Weight Watchers Versatile Vegetarian  >EMAIL from
kitpath@earthlink.net (Pat Hanneman) 3/99 elf, veg-recipe  NOTES : If
you like Japanese miso soup, you will love this simple  pilaf. It has a
rich miso flavor and sticky texture.  Recipe by: Weight Watchers
Versatile Vegetarian  Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Mar  10, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Before you turn your back on Jesus, look at his.”