| Ingredients |
1 tbsp. olive oil;
1 cup long grain white rice;
2 tbsp. honey;
1 clove garlic, finely chopped;
1 tsp. salt;
1/2 tsp. dried thyme, crushed;
1 can (14-1/2 ounces) ready-to-serve chicken broth;
1/4 tsp. tabasco sauce;
2 cups finely chopped mustard greens;
1 cup chopped yellow summer squash;
1/2 cup chopped fresh tomatoes.
Makes 4 servings.
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| Direction
|
In a large saucepan with tight-fitting lid, heat oil over medium-high heat. Add rice; cook and stir 3 minutes or until rice begins to brown. Add honey, garlic, salt and thyme; cook and stir 1 minute. Add broth, tabasco, greens, squash and tomatoes. Bring to a boil; cover and reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork to serve. |
| Nutrition
|
calories 267; total fat 5 g; cholesterol 0 mg; sodium 927 mg; total carbohydrate
50 g; dietary fiber 2 g; protein 7 g. |
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