Rice Soup Florentine

* Exported from MasterCook *

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



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