Recipe - Rice Soup Florentine

1 cup Quick cooking brown rice
One fourth teaspoon Sea salt
4 One half cup Water
One half cup Chopped leek tops
1 cup Thinly cut or sliced up scallions
4 teaspoon Minced fresh garlic
5 teaspoon Vegetable bouillon powder
One half teaspoon Ground black pepper
1 tablespoon Olive oil
1 cup Frozen chopped spinach
thawed

Cook brown rice with a pinch of salt in 1One half 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