| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Lowfat |
6 |
servings |
INGREDIENTS
| 3 |
c |
Cooked brown rice; hot |
|
|
Vegetable oil cooking spray |
| 1/4 |
c |
Sliced almonds |
| 1 |
|
Red baking apple; cored and sliced |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped celery |
| 1/2 |
ts |
Poultry seasoning |
| 1/2 |
ts |
Dried thyme |
|
|
Black pepper; to taste |
| 1/4 |
c |
Chicken broth |
INSTRUCTIONS
PREP NOTE: Allow about 40 minutes to cook the brown rice; 10 to prep;
another 20 to 30 to bake.
1. Lightly spray a large non-stick skillet with vegetable oil cooking
spray and heat over medium-high heat. Swirl the almond slices around
in the pan until they are golden. Add the apple, celery and onion.
Cover the pan and saute until the contents are tender and slightly
golden. Add the rice, seasonings and broth. Place in an oiled
casserole dish; cover and bake at 350 degrees for 20 to 30 minutes.
Serve hot.
Yield: 6 servings; EACH 3 grams of total fat and 60 mgs of sodium per
serving. (174 cals, 4g fat (22%cff) -MC-estimate)
Source: Communicating Food for Health newsletter, November/ December
1998. See also "Dining In." Menus By Catherine Trcalek (1998/Dec 17)
from Jacksonville Times-Union <www.jacksonville.com> and mail from
kitpath@earthlink.net 12/98
Recipe by: Communicating Food for Health newsletter 12/98
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 18, 1998,
converted by MM_Buster v2.0l.
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