Jasmine Rice-and-green Bean Amandine
| 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 | t | Salt |
| 3 | T | 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 igor@digex.net on Jan 28, 1997.
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“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 31
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 147.1mg
Potassium: 101.4mg
Carbohydrates: 3.9g
Fiber: 1.8g
Sugar: 1.2g
Protein: 2g