Rice soup florentine
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Quick cooking brown rice |
| ¼ | teaspoon | Sea salt |
| 4½ | cup | ;water |
| ½ | cup | Leek tops; chopped |
| 1 | cup | Scallions; thinly sliced |
| 4 | teaspoons | Garlic; minced |
| 5 | teaspoons | Vegetable bouillon powder |
| ½ | teaspoon | Ground pepper |
| 1 | tablespoon | Olive oil |
| 1 | cup | Frozen chopped spinach; thawed |
Directions
Cook brown rice with a pinch of salt in 1½ cups of boling water for 10 minutes. Remove from heat and set aside.
In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining salt andpepper in oil until vegetables ar soft, about 10 minutes.
Add spnach, 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: Vegetarian Gourmet, Winter 93/MM by DEEANNE