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| 1 Dose | (15-oz) low-sodium chicken broth (plus enough water to equal 2 1/2 cups) |
| 3 | green onions thinly sliced |
| 1 | cloves garlic minced |
| 3/4 Tasse | Brown rice uncooked |
| 1 Teelöffel | dill dried weed |
| 1 Packung | (10-oz) frozen chopped spinach, thawed and drained |
| 1 1/2 Esslöffel | lemon juice |
| 1 Esslöffel | honey |
| 1/2 Teelöffel | salt |
| 2 Esslöffel | parsley fresh, chopped |
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1. Combine 1 tablespoon broth, the green onions and garlic; saute 1 minute.
2. Stir in the rice, dill weed and remaining broth. Bring to a boil. Cover and reduce the heat to medium-low. 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) Fat-Free Pasta Recipes" by Sarah Schlesinger. Mc formatted 3/18/97 by MsRooby@sprintmail. Com
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