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

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