with hot water and soak 15 minutes. Drain and
chop.
Heat the oil in a high-sided skillet over
medium-high. Sauté the onions 2 minutes.
Add the garlic and reconstituted tomatoes, and
cook 1 minute more. Stir in the mushrooms
and cook 3–5 minutes until they begin to wilt.
Add the spinach, stirring to mix well. Cover
and cook 3 minutes or until spinach wilts but
is still bright green. Season with salt and black
pepper and spoon over the rice. Scatter the
pine nuts on top.
Per serving : 210 calories, 5 g fat, 1 g saturated fat (4%
calories from saturated fat), 35 g carbohydrate, 9 g
protein, 5 g dietary fiber, 285 mg sodium. Exchanges:
1 Starch, 2 Vegetable, 1 Fat
SZECHWAN SPINACH
A wilted spinach side dish with tremendous
fl avor.
SERVES 4
8 cups well-washed spinach leaves or 1
(16-ounce) package frozen spinach, thawed
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon toasted sesame oil
Pinch of dried, crushed chiles
½ teaspoon finely chopped gingerroot
2 green onions (scallions), sliced
Place the spinach in a colander and pour boil
ing water over the top to wilt the leaves. Drain
well.
Combine the soy sauce, vinegar, sugar, ses
ame oil, chiles, and ginger. Toss with the spin
ach and green onions to coat well. Stir over
medium heat for 2–3 minutes.
Per serving : 38 calories, 1 g fat, 0 g saturated fat, 7 g
carbohydrate, 2 g protein, 2 g dietary fi ber, 407 mg
sodium. Exchanges: 1 Vegetable
SPINACH • 235