Creamy Spinach and Brown Rice Recipe
Ingredients
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| 1/2 cup thinly sliced leek, white part only | ||
| 2 teaspoons reduced-calorie margarine | ||
| Fat | 2 Cup (16 tbs) | |
| Brown rice | 1/2 Cup (16 tbs) | |
| 1/3 cup shredded low-fat Swiss cheese | ||
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves, crushed | ||
| Black pepper | 1/8 Teaspoon | |
| 2 cups chopped stemmed washed spinach | ||
Directions
Cook and stir mushrooms and leek in margarine in medium saucepan over medium-high heat until leek is tender.
Add milk and brown rice.
Bring to a boil over medium-high heat.
Reduce heat to medium-low.
Cover; simmer 45 to 50 minutes or until rice is tender, stirring frequently.
Remove from heat.
Add cheese, thyme and pepper.
Cook and stir until cheese melts.
Stir in spinach.
Cover; let stand 5 minutes.
Add milk and brown rice.
Bring to a boil over medium-high heat.
Reduce heat to medium-low.
Cover; simmer 45 to 50 minutes or until rice is tender, stirring frequently.
Remove from heat.
Add cheese, thyme and pepper.
Cook and stir until cheese melts.
Stir in spinach.
Cover; let stand 5 minutes.
Chef
