Title: Rice soup florentine
 Categories: Main dish, Appetizers, Vegetarian, Vegetables, Chinese
      Yield: 5 Servings
 
      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