INGREDIENTS

INSTRUCTIONS

Bring 1 cup stock to a simmer in a large saute pan. Add the onions and
simmer for 10 to 15 minutes, or until they are tender and translucent.
While the onions are cooking, bring the restof the stock to aboil in
alarge saucepan.Drop the butternut squash into the boilinig stock,
reduce th eheat, and simmer until the squash is cooked but still  firm.
Remove the squash with a slotted spoon and set aside. Keep the  stock
at a simmer.  Add the rice to the cooked onions and cook 3 to 5
minutes, until the  rice is opaque. Ladle 1 cup of the simmering stock
into the rice and  stiruntil the stock is absorbed. Add another cup of
stock and cook  over low heat, stirring occasionaly. Repeat the process
with 1 more  cup of stock; the rice wil absorb the stock more slowly
now but you  can't rush it. When the rice is almost al dente, stir in
the cooked  squash and the tomatoes, the optional nutmeg and orange
zest, and  cook for a few minutes. Add 1 1/2 cups more simmering stock
and cook  again until nearly absorbed, then add the greens and stir
until they  are wilted. Season to taste with salt and pepper. Serve at
once. The  misture should be a little soupy in the bowl and the rice
should be  al dente, soft on the outside and firm in the center.
Serving size: 2 cups 308 cal .8 g fat 0 mg chol 212.2 mg sod w/o  added
salt Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE  Recipe
By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 822
Calories From Fat: 365
Total Fat: 40.1g
Cholesterol: 106mg
Sodium: 503.8mg
Potassium: 673.2mg
Carbohydrates: 69.6g
Fiber: 5.3g
Sugar: 1.5g
Protein: 42.8g