Marilyn requested this recipe. Perhaps others are in-
terested in it. It comes from the WW cookbook "Quick
Italian Favorites."
2 teaspoons olive oil
1 cup chopped onion (1 medium)
3 garlic cloves, minced
6 cups coarsely chopped packed escarole
1/2 cup dry white wine or fat-free, less-sodium
chicken broth
6 cups fat-free, less-sodium chicken broth
2 cups chopped roasted skinless, boneless chicken
breast
1/2 cup uncooked long-grain rice
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
1 bay leaf
Heat oil in a Dutch oven over medium heat. Add onion
and garlic; saute 7 minutes or until tender and light-
ly browned. Add escarole; saute 2 minutes or just un-
til escarole wilts. Add wine; cook 1 minute. Add broth
and remaining ingredients; bring to a boil. Cover, re-
duce heat, and simmer 20 minutes or until rice is ten-
der. Discard bay leaf before serving. Yield: 7 serv-
ings (serving size: 1 cup)Points value: 3
I adjusted the recipe so it would be Core by using no
wine and brown rice instead of white. If you don't
have fresh thyme, 1/2 teaspoon of dried can be used.
