This recipe features dark, leafy greens, tomatoes and fennel. Early spring is the ideal time to enjoy the refreshingly crunchy texture of the fennel bulb. Be sure to include the feathery fronds of fennel, whether you slice it raw for salads or enjoy it braised as a side dish. So spring-time fresh! So easy!

Ingredients

1 HMR Mushroom Risotto Entrée
1 cup canned or fresh chopped tomatoes
2 cups fresh spinach leaves, washed
1 small fresh fennel bulb, washed and thinly sliced
1 teaspoon Italian herb blend
Salt, pepper to taste
Non-stick cooking spray

Preparation

1. Layer ingredients in a microwavable dish in this order: Tomatoes seasoned with Italian herbs, fresh spinach leaves and the HMR Mushroom Risotto Entrée.
2. Cover and microwave on high for 1 minute or until heated through.
3. Meanwhile, add sliced fennel to a hot sauté pan that is sprayed with non-stick coating. Stir until slightly golden (for less than a minute) and remove from the pan while still tender crisp. Salt and pepper to taste.
4. Layer the fennel on top of the entrée mixture and enjoy!

Number of Cups: 3½
Calories/Cup: 110
Vegetable Servings: 4
Nutritional Info per recipe: 5 grams fat, 20 grams protein and 11 grams dietary fiber

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Source: The Healthy Table

This entry was posted on Tuesday, February 10th, 2009 at 4:56 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.