| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Grains, Side dish | 4 | Servings | |
INGREDIENTS
| 1 | T | Oil, opt* |
| 2 | Shallots | |
| 2 | Garlic, minced | |
| 2 | T | Juice, lemon |
| 1 | T | Zest, lemon |
| 1 | T | Parsley, minced |
| 1/2 | t | Sugar |
| Salt | ||
| Pepper | ||
| 1 1/2 | c | Broth, chicken or veg |
| 3/4 | c | Rice, brown basmati |
INSTRUCTIONS
Saute shallots and garlic for 3 min. Add seasonings to taste. Stir in broth, bring to boil. Add rice, reduce heat to med-low. Cover and simmer 35-45 minutes till broth is absorbed. Remove from heat, fluff lightly with fork and keep covered till serving time. *Have never used the oil, just sauted in sprayed nonstick pan. I've always made this in my rice cooker with adjustments but this is the recipe from Low-Fat Living by Robert Cooper. Posted to EAT-LF Digest by nar@cris.com on Nov 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 97.4mg
Potassium: 685.5mg
Carbohydrates: 35.2g
Fiber: 6.6g
Sugar: 16.4g
Protein: 5.1g