| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onions; sliced |
| 2 |
tb |
Water |
| 1 |
ts |
Margarine or butter |
| 1/2 |
c |
Long grain enriched white rice; uncooked |
| 1 |
c |
Low-fat reduced sodium chicken broth |
| 2 |
tb |
Unsalted peanuts; chopped |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
|
Green onion; sliced |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 400 degrees. Cook onion with water in a nonstick skillet
for 5 minutes. Add margarine and rice. Cook several seconds until rice is
coated with margarine. Add chicken broth and bring to a simmer. Cover and
continue to simmer 15 minutes, until rice is cooked through and liquid is
absorbed.
Meanwhile, line a baking tray with foil. Place chopped peanuts on foil and
sprinkle with cayenne. Toast in oven 5 minutes. When rice is cooked, stir
in peanuts and green onions. Add salt and pepper to taste.
Source: The Oregonian-FoodDay Date Published: 2/3/98
Posted to EAT-LF Digest by Darby Stanfill <dstanfill@integrityonline.com>
on Feb 03, 1998
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