| 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 igor@digex.net on Jan 28, 1997.
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