Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Quick cooking brown rice 5 ts Vegetable bouillon powder
1/4 ts Sea salt 1/2 ts Ground pepper
4 1/2 c ;water 1 tb Olive oil
1/2 c Leek tops; chopped 1 c Frozen chopped spinach;
1 c Scallions; thinly sliced -thawed
4 ts Garlic; minced

Cook brown rice with a pinch of salt in 1 1/2 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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