Honey-lemon brown rice with spinach

Yield: 5 Servings

Measure Ingredient
1 can (15-oz) low-sodium chicken broth (plus enough water to equal 2 1/2 cups)
3 \N Green onions, thinly sliced
1 \N Clove garlic, minced
¾ cup Brown rice, uncooked
1 teaspoon Dried dill weed
1 pack (10-oz) frozen chopped spinach, thawed and drained
1½ tablespoon Lemon juice
1 tablespoon Honey
½ teaspoon Salt
2 tablespoons Fresh parsley, chopped

1. Combine 1 tablespoon broth, the green onions and garlic; sauté 1 minute.

2. Stir in the rice, dill weed and remaining broth. Bring to a boil. Cover and reduce the heat to medium-low. Cook until the rice is tender and the liquid has been absorbed, about 35 to 40 minutes.

3. Stir in the spinach. Cover and cook 5 minutes.

4. Stir in the lemon juice, honey, salt and parsley.

>From "500 (Practically) Fat-Free Pasta Recipes" by Sarah Schlesinger. MC formatted 3/18/97 by MsRooby@...

Recipe by: Seattle Times 3/12/97 Posted to MC-Recipe Digest V1 #522 by "Rooby" <MsRooby@...> on Mar 18, 1997

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