Honey-lemon brown rice with spinach
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15-oz) low-sodium chicken broth (plus enough water to equal 2 1/2 cups) |
| 3 | Green onions, thinly sliced | |
| 1 | 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 |
Directions
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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