CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
1 |
tb |
Olive oil |
1 |
c |
Chopped onion |
2 1/2 |
tb |
Dried mint leaves |
1 |
c |
Uncooked rice |
2 |
c |
Water |
1/8 |
ts |
Pepper |
INSTRUCTIONS
Heat oil in a saucepan over medium heat until hot. Add onion and mint;
saute until onion is tender. Stir in rice. Add water and bring to a boil.
Cover, reduce heat and simmer 20 minutes until liquid is absorbed. Remove
from heat and stir in pepper.
Note: original recipe used 2 cups low-salt chicken stock for the water. I
used water since i was using it with shrimp, not chicken. These numbers are
based on using the chicken stock. serving size 1/2 cup. calories 133 (18%
from fat); protein 3 g.; fat 2.6g
For one serving of rice with shrimp: 324 calories (25% from fat) :)
Posted to Digest eat-lf.v097.n239 by "Y.C. Bacandreas" <ybac@midwest.net>
on Sep 20, 97
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”