Side Pannel
Rice with Mixed Greens (Deane)
Rice with Mixed Greens (Deane)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Vegetables
Ingredients List
- 1 Leek
- Nonstick cooking spray
- 1 bn Turnip greens; stems removed
- 1 bn Mustard greens; stems
- -removed
- 1 bn Dandelion greens; stems
- -removed
- 10 1/2 oz Low-sodium nonfat chicken
- -broth
- 1/2 c Rice
- Salt and pepper
- 1/2 c Minced dill
- Lemon wedges
Directions
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 medium-low 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 1-inch 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 main-course 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 three-green combinationpeppery mustard, sweet turnip and
slightly pungent dandelioncooked with rice makes a healthful low-fat 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.
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 medium-low 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 1-inch 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 main-course 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 three-green combinationpeppery mustard, sweet turnip and
slightly pungent dandelioncooked with rice makes a healthful low-fat 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.
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