| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Rice, Side dish |
2 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1/2 |
|
Onion, chopped |
| 1 |
c |
Long-grain rice |
| 1 |
|
14 oz chicken broth |
| 1/2 |
c |
Feta cheese, crumbled |
| 3 |
T |
Fresh mint, minced |
|
|
Salt and freshly ground |
|
|
pepper |
INSTRUCTIONS
Heat oil in heavy medium saucepan over medium heat. Add onion and saut
6 until translucent, about 5 minutes. Add rice and stir I minute. Add
broth. Bring to boil. Reduce heat to low, cover and cook until broth
is absorbed, about 20 minutes. Fluff rice with fork. Add feta and mint
and mix in with fork. Sea- son with salt and pepper. Per serving: 488
Calories; 21g Fat (39% calories from fat); 11g Protein; 63g
Carbohydrate; 27mg Cholesterol; 1278mg Sodium NOTES : 2 servings; can
be doubled or tripled Recipe by: Bon Apetit, June 1990, p.130
(Weekend Cook) Posted to MC-Recipe Digest V1 #1002 by Pisceanmom
<Pisceanmom@aol.com> on Jan 11, 1998
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