Name: Rice with Mixed Greens (Deane)
Ingredients: 1 Leek; Nonstick cooking spray; 1 bn Turnip greens; stems removed; 1 bn Mustard greens; stems removed; 1 bn Dandelion greens; stems removed; 10 1/2 oz Low-sodium nonfat chicken broth; 1/2 c Rice; Salt and pepper; 1/2 c Minced dill; Lemon wedges; Sliced tomatoes; Grilled bread

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	California	Vegetables, Rice, Healthy, Unclassifie, *california	2	Servings

INGREDIENTS

1		Leek
		Nonstick cooking spray
1	bn	Turnip greens; stems removed
1	bn	Mustard greens; stems removed
1	bn	Dandelion greens; stems removed
10 1/2	oz	Low-sodium nonfat chicken broth
1/2	c	Rice
		Salt and pepper
1/2	c	Minced dill
		Lemon wedges
		Sliced tomatoes
		Grilled bread

INSTRUCTIONS

TO SERVE
Cut green top off leek and remove root end. Cut leek in half lengthwise and
rinse with cold water to remove dirt. Cut lengthwise into strips then
crosswise into dice. Saute over medium-low heat in large saucepan sprayed
with nonstick cooking spray until tender, about 5 minutes.
Wash turnip, mustard and dandelion greens with cold water. Pat dry and cut
into 1-inch pieces. Add greens to leeks in saucepan. Saute and stir just
until greens are wilted, 3 to 4 minutes.
Add broth and bring to simmer. Stir in rice, bring again to simmer, cover
and cook, stirring occasionally, until rice is tender, 20 to 25 minutes.
Season to taste with salt and pepper. Stir in dill. Serve with lemon
wedges.
[Yields 2 main-course servings. Each serving: 290 calories; 358 mg sodium;
0 cholesterol; 3 grams fat; 60 grams carbohydrates; 12 grams protein; 4.47
grams fiber.]
ABOUT: "A three-green combination--peppery mustard, sweet turnip and
slightly pungent dandelion--cooked with rice makes a healthful low-fat main
dish for spring and summer. If you can't find these particular greens at
your market, others, including spinach, may be substituted."
TIPS: A must when working with greens is to remove bitter stems and wash
them well with cold running water to remove dirt. The same is true for
leeks. Cut leeks in half before rinsing to get at dirt between the layers.
*REF: LOW-FAT COOKING, "A Leafy Spring," By DONNA DEANE, Wed 5/13/1998 <
www.latimes.com/HOME/NEWS/FOOD/ > Sent by Hanneman/buster
Notes: This recipe can be made vegetarian by substituting vegetable stock
for the chicken stock.
Recipe by: Donna Deane, *see ref
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14,
1998

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