| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Pasta | 4 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 1/4 | c | Minced fresh onion |
| 1 | c | Sliced fresh green beans, (1/2-inch) |
| 1/4 | c | Water |
| 21 | oz | Low-salt chicken broth, (2 cans) |
| 1 1/4 | c | Uncooked jasmine rice |
| 1/4 | ts | Salt |
| 3 | tb | Sliced almonds, toasted |
INSTRUCTIONS
Coat a saucepan with cooking spray; place over medium-high heat until hot. Add onion; saute 3 minutes or until tender. Add beans; saute 2 minutes. Add water and broth; bring to a boil. Stir in rice and salt. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in almonds. Yield: 4 servings (serving size: 1 cup). Per serving: 271 Calories; 4g Fat (12% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 484mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 148 Posted to MC-Recipe Digest V1 #413 by [email protected] on Jan 28, 1997.
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