Rice Soup Florentine

1 c Quick cooking brown rice

1/4 ts Sea salt

4 1/2 c Water

1/2 c Chopped leek tops

1 c Thinly sliced scallions

4 ts Minced fresh garlic

5 ts Vegetable bouillon powder

1/2 ts Ground black pepper

1 tb Olive oil

1 c Frozen chopped spinach

-- thawed Cook brown rice with a pinch of salt in 1-1/2 cups of boiling water for 10 minutes. Remove from heat and set aside. In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, about 10 minutes. Add spinach, cooked rice (and any water not absorbed by rice) and remaining 3 cups water. Heat through and serve hot.

Per serving: 181 cal, 4 g prot, 348 mg sod, 32 g carb, 4 g fat, 0 mg chol, 81 mg calcium

Source: Brother Ron Pickarski - Friendly Foods, Ten Speed Press, 1991 Typed for you by Karen Mintzias