Mixed Greens And Rice

Recipe Ingredients

		Nonstick cooking spray
1		Onion - minced
2		Garlic cloves - minced
1/2 lb	227g / 8oz	Turnip greens - coarsely chopped
1/2 lb	227g / 8oz	Mustard greens - coarsely chopped
1/2 lb	227g / 8oz	Collard greens - coarsely chopped
1/2 lb	227g / 8oz	Dandelion greens - coarsely chopped
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Minced dill
1/3 cup	53g / 1.9oz	Rice
3/4 cup	177ml	Water
		Plain nonfat yogurt

Recipe Instructions

Spray large sauce pot with nonstick cooking spray. Saute onion over medium-low heat until onion is tender and begins to brown, 5 to 8 minutes. Add garlic during last few minutes of browning.

Add turnip, mustard, collard and dandelion greens. Stir until greens are wilted, 3 to 4 minutes. Stir in salt and dill. Stir in rice and water and bring to boil over high heat. Reduce heat to medium-low, cover and simmer until rice is tender, about 20 minutes.

Serve with yogurt.

This recipe yields 4 servings.

Each serving, without yogurt: 131 calories; 688 mg sodium; 0 cholesterol; 1 gram fat; 27 grams carbohydrates; 6 grams protein; 2.52 grams fiber.

Cook's Notes: If you're in a hurry, look for greens that are pre-washed and packaged, which shortens the process of sorting and cleaning (they should still be rinsed before cooking). Spinach can be substituted for any of the greens. Serve this moist rice dish with fish, chicken and pork, or on its own with yogurt and crusty bread.

Source:
The Los Angeles Times, 09-08-1999

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