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Italian green rice

Yield: 6 sweet ones

Ingredients:

• 1 lb Fresh spinach; 1/4 c Celery; finely chopped
• 2 tb Olive oil; 1 ts Salt; or to taste
• 2 1/4 c Chicken broth; (fat-free) 1/8 ts Ground white pepper; -divided use 1 1/2 c Rice;
• 1/4 c Onion; finely chopped

Instructions:

Wash the sand from the spinach. Discard the stems and place the leaves in a food processor. Chop in batches and set aside. Heat the oil and 1/4 cup chicken stock in a medium saucepan. Add onion celery salt and pepper. Cook briefly stirring. Raise the heat and add thespinach. Cook until spinach begines to relese its own liquid. Stir if necessary. With the heat still on high add 2 cups of chicken stock (or water). Reduce the heat and cover. Continue to cooking 20 minutes. Check to see if the rice is done or needs more liquid. To serve place on an attractive serving platter. Arrange slices of turkey on top. Source: The San Diego Union Food Section Sept 1 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

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