Honey-Lemon Cake
INGREDIENTS:
1 cn (15-oz) low-sodium chicken
-broth (plus enough water to
-equal 2 1/2 cups)
3 Green onions, thinly sliced
1 Clove garlic, minced
3/4 c Brown rice, uncooked
1 ts Dried dill weed
1 pk (10-oz) frozen chopped
-spinach, thawed and drained
1 1/2 tb Lemon juice
1 tb Honey
1/2 ts Salt
2 tb Fresh parsley, chopped
1 cn (15-oz) low-sodium chicken
-broth (plus enough water to
-equal 2 1/2 cups)
3 Green onions, thinly sliced
1 Clove garlic, minced
3/4 c Brown rice, uncooked
1 ts Dried dill weed
1 pk (10-oz) frozen chopped
-spinach, thawed and drained
1 1/2 tb Lemon juice
1 tb Honey
1/2 ts Salt
2 tb Fresh parsley, chopped
1. Combine 1 tablespoon broth, the green onions and garlic; saut? 1 minute.
2. Stir in the rice, dill weed and remaining broth. Bring to a boil. Cover and reduce the heat to medium-low. Cook until the rice is tender and the liquid has been absorbed, about 35 to 40 minutes.
3. Stir in the spinach. Cover and cook 5 minutes.
4. Stir in the lemon juice, honey, salt and parsley.
2. Stir in the rice, dill weed and remaining broth. Bring to a boil. Cover and reduce the heat to medium-low. Cook until the rice is tender and the liquid has been absorbed, about 35 to 40 minutes.
3. Stir in the spinach. Cover and cook 5 minutes.
4. Stir in the lemon juice, honey, salt and parsley.