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MUSSEL RICE SOUP

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    Source: www.foodreference.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup coarsely chopped onion

    2. 1 tablespoon butter or margarine

    3. 3 ribs celery, sliced

    4. 1/2 cup uncooked rice

    5. 1/2 teaspoon salt

    6. 1/2 teaspoon basil

    7. 1/4 teaspoon ground black pepper

    8. 5 cups chicken broth

    9. 2 medium tomatoes, peeled and chopped

    10. 2 4-ounce cans mussels*, drained

    11. 2 cups torn fresh spinach

    Instructions Jump to Ingredients ↑

    1. Directions Cook onion in butter in Dutch oven or large skillet until tender crisp, about 3 minutes. Add celery; cook 1 minute. Add rice, salt, basil, pepper and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in tomatoes and mussels; simmer 5 minutes or until rice is tender. Add spinach leaves. Serve immediately. Nutrition Facts Calories 140 Total Fat 5g Cholesterol 16mg Sodium 897mg Total Carbohydrate 16g Dietary Fiber 2g Protein 9g USA Rice Federation (www.usarice.com)

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