Recipe - Honey-Lemon Brown Rice With Spinach

1 cn (15oz) lowsodium chicken
broth (plus enough water to
equal 2 One half cups)
3 Green onions, thinly cut or sliced up
1 Clove garlic, minced
Three fourths cup Brown rice, uncooked
1 teaspoon Dried dill weed
1 pack (10oz) frozen chopped
spinach, thawed and drained
1 One half tablespoon Lemon juice
1 tablespoon Honey
One half teaspoon Salt
2 tablespoon Fresh parsley, chopped

1. Combine 1 tablespoon broth, the green onions and garlic; sauté 1 minute.

2. Stir in the rice, dill weed and remaining broth. Bring to a boil. Cover
and reduce the heat to mediumlow. Cook until the rice is tender and the
liquid has been absorbed, about 35 to 40 minutes.

3. Stir in the spinach. Cover and cook 5 minutes.

4. Stir in the lemon juice, honey, salt and parsley.

From "500 (Practically) FatFree Pasta Recipes" by Sarah Schlesinger. MC
formatted 3/18/97 by MsRooby@sprintmail.com

Recipe by: Seattle Times 3/12/97 Posted to MCRecipe Digest V1 #522 by
"Rooby" MsRooby@sprintmail.com on Mar 18, 1997