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rice-florentine recipe

Date: Sat, 28 Jun 1997 09:51:07 -0400 (EDT)
From: MAYFLIES@aol.com

Rice Florentine

The other day at work someone was eating a WW entree that looked good, so I
checked out the ingredient list and this is what I came up with:

1 1/2 cup rice
2 cups stock (I used faux chicken)
1 1/2 cup water
1/4 - 1/2 cup marsala wine
3-4 sun dried tomatoes - soaked in 1/2 cup boiling water
1 med onion - chopped
1 clove garlic - minced
1/2 cup celery - chopped
1/2 green bell pepper - diced
1/2 red bell pepper - diced
8 oz mushrooms coarsely chopped
10 oz bag fresh spinach - coarsley chopped

Place rice, 1 1/2 cups stock and water in heavy pot and bring to a boil.
Cover, reduce heat and simmer for 45 min. Saute onion, garlic, celery and
peppers in remaining 1/2 cup stock and marsala over moderate heat until
tender, covering pan and stirring occasionally, adding water if pan becomes
dry. Remove the sundried tomatoes from water and slice thinly and add the sun
dried tomatoes and mushrooms to the onions and cover, stirring occasionally
until tender. Then add the spinach and cover for 2 min or just until spinach
wilts. Remove from heat and stir seasoning with salt and pepper to taste.
Combine with the cooked rice and enjoy.

The WW version had romano and fontina cheese in it. 1 tbs parmesan would add
1.5 grams fat if you want to indulge.

kwvegan vegan