MUSSEL RICE SOUP
Yield: Makes 8 servings.
Ingredients
• 1 cup coarsely chopped onion
• 1 tablespoon butter or margarine
• 3 ribs celery, sliced
• 1/2 cup uncooked rice
• 1/2 teaspoon salt
• 1/2 teaspoon basil
• 1/4 teaspoon ground black pepper
• 5 cups chicken broth
• 2 medium tomatoes, peeled and chopped
• 2 4-ounce cans mussels*, drained
• 2 cups torn fresh spinach
Directions
Cook onion in butter in Dutch oven or large skillet until tender crisp, about 3 minutes.
Add celery; cook 1 minute.
Add rice, salt, basil, pepper and broth.
Bring to a boil, reduce heat, and simmer 10 minutes.
Stir in tomatoes and mussels; simmer 5 minutes or until rice is tender.
Add spinach leaves. Serve immediately.
Nutrition Facts
Calories 140
Total Fat 5g
Cholesterol 16mg
Sodium 897mg
Total Carbohydrate 16g
Dietary Fiber 2g
Protein 9g
USA Rice Federation (www.usarice.com)
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