Green Rice With Pine Nuts
|Reduced calorie margarine||1 Tablespoon|
|Finely chopped green onions||3⁄4 Cup (12 tbs)|
|Chopped fresh spinach||1 1⁄2 Cup (24 tbs)|
|Finely chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped celery leaves||1⁄4 Cup (4 tbs)|
|Long grain rice||1 Cup (16 tbs), uncooked|
|Canned no salt added chicken broth||2 Cup (32 tbs), undiluted|
|Pine nuts||2 Tablespoon, toasted|
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.