Recipe: Callaloo and Rice

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Yield: 6 Servings

2 c Unprocessed white rice
1/2 lb Callaloo

      1 sm Onion; sliced
      1    Clove garlic; chopped
      1    Lemon; sliced, including
           -- peel
      1 lg Tomato; quartered

(If callaloo is unobtainable substitute fresh spinach or Swiss chard)

Combine all of the ingredients with 4 1/2 cups of water and bring to a boil. Cover the pan and simmer gently for 30 to 40 minutes, or until the rice is tender. From: Connie and Arnold Krochmal - Caribbean Cooking

(The original recipe also called for 2 1/2 oz. (@ 1/2 cup) diced, cooked h*m - but for flavor you could use a vegetarian substitute)

Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Nov 13, 1998, converted by MM_Buster v2.0l.

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