Green Rice With Pine Nuts Recipe
Ingredients
| 1 tablespoon reduced-calorie margarine | ||
| 3/4 cup finely chopped green onions | ||
| Spinach | 1 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs), finely chopped | |
| 1/4 cup chopped celery leaves | ||
| 1 cup long-grain rice, uncooked | ||
| 2 cups canned no-salt-added chicken broth, undiluted | ||
| Pine nuts | 2 Tablespoon, toasted | |
| Pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
Heat margarine in a large nonstick skillet over medium-high heat until margarine melts.
Add green onions, and saute until tender.
Add spinach, parsley, and celery leaves; saute 1 to 2 minutes or until spinach wilts.
Add rice, stirring gently.
Add chicken broth to rice mixture; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Stir in pine nuts, pepper, and salt.
Add green onions, and saute until tender.
Add spinach, parsley, and celery leaves; saute 1 to 2 minutes or until spinach wilts.
Add rice, stirring gently.
Add chicken broth to rice mixture; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Stir in pine nuts, pepper, and salt.
Chef
