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From: sweber@ix.netcom.com (Sharon Raghavachary)
Newsgroups: rec.food.recipes
Subject: Spaniah Rice Enchiladas
Followup-To: rec.food.cooking
Date: 28 Jun 1996 19:58:16 -0600
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Reply-To: sweber@ix.netcom.com (Sharon Raghavachary)
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MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: SPANISH-RICE ENCHILADAS
 Categories: Fat-free, Mexican, Low-fat
      Yield: 6 servings
 
    1/4 c  Water
      1    Onion, chopped
      2 c  Fresh spinach, chopped
      3 c  Cooked brown rice
      1 tb Soy sauce
      1 ts Ground cumin
      5    Or 6 cups enchilada sauce
     10    Or 12 corn tortillas
 
   1. Place water and onion in a medium saucepan.  Saute
      until onion softens slightly.
   2. Add the spinach.  Cover and steam until just
      tender, 4 to 5 minutes.
   3. Remove from heat.  Add rice and seasonings.  Mix
      and set aside.
      (I would probably use a little wine, Bragg's
      Amino, and/or some veggie broth instead of the
      water for sauteing.) 4. Preheat oven to 350 degrees.
   5. Spread 1 cup of Enchilada sauce over the bottom of
      a casserole dish.
   6. Spread a line of the spinach-rice mixture down the
      center of a tortilla.
   7. Roll up and place, seam-side down, in the
      casserole.
   8. Repeat until all of the ingredients are used.
   9. Pour the remaining sauce over the tortillas. 10. Cover and bake
     for 30 minutes.
      (Anyone NOT following the McDougall Plan, could
      top this off with some
      no-fat cheddar cheese and/or serve with a bit of
      no-fat sour cream.
  
  Taken from The New McDougall Cookbook, by Dr. John & Mary McDougall.
 
MMMMM
 


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