Yield: 1 Servings
|5 cups||Water or stock|
|¼ cup||Uncooked brown rice|
|2 \N||Potatoes; sliced, peepled ot not as you prefer|
|1 \N||Carrot; sliced|
|2 \N||Leeks; washed very very carefully|
|1 \N||Stalk celery|
|1 teaspoon||Thyme dried|
|1 teaspoon||Dried dill weed|
|10 \N||Stalks of asparagus; sliced. use as much of it as you can|
|2 cups||Chpped spinach; preferably fresh|
|\N \N||White pepper|
(ordinarily I would only eat my asparagus lightly steame with garlic, but sometimes I have so much on hand..) boil water, add rice, potatoes and carrots cook til potatoes are tender (not cooked through but tender). Add everything except the asparagus tips.
Simmer til rice and ptoatoes are cooked through. Add the asparagus tips and wilt them.
Variations: again terrific on a hot day with plain nonfat yoghurt. can use milk or cream Posted to fatfree digest V97 #179 by Gloriamarie Amalfitano <gma@...> on Aug 14, 1997