Title: Italian Green Rice
Categories: Diabetic Rice Side Vegetable
Yield: 6 Sweet ones
| 1 | lb | Fresh spinach; |
| 2 | tb | Olive oil; |
| 2 1/4 | c | Chicken broth; (fat-free) divided use |
| 1/4 | c | Onion; finely chopped |
| 1/4 | c | Celery; finely chopped |
| 1 | ts | Salt; or to taste |
| 1/8 | ts | Ground white pepper; |
| 1 1/2 | c | Rice; |
Wash the sand from the spinach. Discard the stems and place the leaves in
a food processor. Chop in batches and set aside. Heat the oil and 1/4 cup
chicken stock in a medium saucepan. Add onion, celery, salt and pepper.
Cook briefly, stirring. Raise the heat, and add thespinach. Cook until
spinach begines to relese its own liquid. Stir if necessary. With the heat
still on high, add 2 cups of chicken stock (or water). Reduce the heat and
cover. Continue to cooking 20 minutes. Check to see if the rice is done or
needs more liquid. To serve, place on an attractive serving platter.
Arrange slices of turkey on top. Source: The San Diego Union Food Section,
Sept 1, 1994 Brought to you and yours via Nancy O'Brion and her
Meal-Master.