Rice soup florentine

 
                            RICE SOUP FLORENTINE
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Main Dish                        Appetizers
                 Vegetarian                       Vegetables
                 Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Quick cooking brown rice
      1/4   ts           Sea salt
    4 1/2   c            Water
      1/2   c            Chopped leek tops
    1       c            Thinly sliced scallions
    4       ts           Minced fresh garlic
    5       ts           Vegetable bouillon powder
      1/2   ts           Ground black pepper
    1       tb           Olive oil
    1       c            Frozen chopped spinach
                         -- thawed
 
   Cook brown rice with a pinch of salt in 1-1/2 cups of
   boiling water for 10 minutes.  Remove from heat and
   set aside.
   
   In a large saucepan, saute leeks, scallions, garlic,
   bouillon, remaining salt and pepper in oil until
   vegetables are soft, about 10 minutes.
   
   Add spinach, cooked rice (and any water not absorbed
   by rice) and remaining 3 cups water.  Heat through and
   serve hot.
   
   Per serving:  181 cal, 4 g prot, 348 mg sod, 32 g
   carb, 4 g fat, 0 mg chol, 81 mg calcium
   
   Source: Brother Ron Pickarski - Friendly Foods, Ten
   Speed Press, 1991 Typed for you by Karen Mintzias
  
 
 
                    - - - - - - - - - - - - - - - - - -