INGREDIENTS

INSTRUCTIONS

1/2    "
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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