2 1/4 cups canned low-salt chicken broth or
vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale - (abt 1/2 large bunch)
removed, leaves coarsely chopped
Directions: one line for each direction. When saved the lines will be numbered.
Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.
This recipe yields 4 servings.
Per serving: calories, 204; total fat, 2 g; saturated fat, 0.5 g; cholesterol, 1 mg.
Notes: Recipe from the article "Cooking For Health: Low-Fat Tuesday" by Marie Simmons
