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Yield: Makes 8 servings.

• 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

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 (


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