RICE SOUP FLORENTINE

Cook brown rice with a pinch of salt in 1-1/2 cups of boiling water for 10 minutes. Remove from heat and set aside. In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, about 10 minutes. Add spinach, 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: Brother Ron Pickarski - Friendly Foods, Ten Speed Press, 1991 Typed for you by Karen Mintzias —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008