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 and cook
until wilted, about 3 minutes. Add the rice and 1n cups water; bring
to a boil. 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.  *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.

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