Shanghai Green Rice

• 1 small onion, coarsely chopped
• 1 clove garlic, minced
• 1 tsp. chopped fresh ginger
• 2 cups uncooked instant white or brown rice
• 2 cups reduced sodium chicken broth
• 1/4 cup reduced sodium soy sauce
• 1/8 tsp. crushed red pepper
• 4 cups washed and dried kale, chard and small-leafed greens, finely chopped
• 1/2 cup chopped green onion
• 2 Tbsp. chopped cilantro
• 1/2 tsp. toasted sesame seeds (optional)

1. 1. Spray a large skillet with vegetable cooking spray. Heat skillet over medium heat. Saute onion for 5 minutes. Add garlic and ginger; saute for 2 minutes.
2. 2. Stir in rice; brown lightly. Stir in broth, soy sauce and red pepper.
3. 3. Reduce heat to low. Cover and simmer until liquid is almost absorbed, about 10 minutes.
4. 4. Stir in greens; simmer until crisp yet tender, about 5 minutes. Stir in green onion and cilantro.
5. 5. Transfer to a serving bowl. Sprinkle with sesame seeds, if desired. Serve immediately.
6. Makes 4 main course servings. Each contains 223 calories and 4 grams of fat.

onion, clove garlic, fresh ginger, brown rice, chicken broth, soy sauce, red pepper, chard, green onion, cilantro, sesame seeds

Taken from www.epicurious.com/recipes/member/views/shanghai-green-rice-1233545 (may not work)