Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Unprocessed white rice |
| ½ pounds | Callaloo |
| 1 small | Onion; sliced |
| 1 | Clove garlic; chopped |
| 1 | Lemon; sliced, including peel |
| 1 large | Tomato; quartered |
(If callaloo is unobtainable substitute fresh spinach or Swiss chard) Combine all of the ingredients with 4½ cups of water and bring to a boil. Cover the pan and simmer gently for 30 to 40 minutes, or until the rice is tender. From: Connie and Arnold Krochmal - Caribbean Cooking (The original recipe also called for 2 ½ oz. (@ ½ cup) diced, cooked h*m - but for flavor you could use a vegetarian substitute) Posted to fatfree digest by "Richard M. Swanson" <sharpy@...> on Nov 13, 1998, converted by MM_Buster v2.0l.