Recipe - Rice With Mixed Greens (Deane)

1 Leek
Nonstick cooking spray
1 bn Turnip greens; stems removed
1 bn Mustard greens; stems
removed
1 bn Dandelion greens; stems
removed
10 One half ounce Lowsodium nonfat chicken
broth
One half cup Rice
Salt and pepper
One half cup Minced dill
Lemon wedges

TO SERVE
Sliced tomatoes
Grilled bread

Cut green top off leek and remove root end. Cut leek in half lengthwise and
rinse with cold water to remove dirt. Cut lengthwise into strips then
crosswise into dice. Saute over mediumlow heat in large saucepan sprayed
with nonstick cooking spray until tender, about 5 minutes.

Wash turnip, mustard and dandelion greens with cold water. Pat dry and cut
into 1inch pieces. Add greens to leeks in saucepan. Saute and stir just
until greens are wilted, 3 to 4 minutes.

Add broth and bring to simmer. Stir in rice, bring again to simmer, cover
and cook, stirring occasionally, until rice is tender, 20 to 25 minutes.
Season to taste with salt and pepper. Stir in dill. Serve with lemon
wedges.

[Yields 2 maincourse servings. Each serving: 290 calories; 358 mg sodium;
0 cholesterol; 3 grams fat; 60 grams carbohydrates; 12 grams protein; 4.47
grams fiber.]

ABOUT: "A threegreen combinationpeppery mustard, sweet turnip and
slightly pungent dandelioncooked with rice makes a healthful lowfat main
dish for spring and summer. If you can't find these particular greens at
your market, others, including spinach, may be substituted."

TIPS: A must when working with greens is to remove bitter stems and wash
them well with cold running water to remove dirt. The same is true for
leeks. Cut leeks in half before rinsing to get at dirt between the layers.

*REF: LOWFAT COOKING, "A Leafy Spring," By DONNA DEANE, Wed 5/13/1998
www.latimes.com/HOME/NEWS/FOOD/ Sent by Hanneman/buster

Notes: This recipe can be made vegetarian by substituting vegetable stock
for the chicken stock.

Recipe by: Donna Deane, *see ref

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 14,
1998