| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Grains |
7 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
c |
Uncooked basmati rice |
| 1/4 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, minced |
| 4 |
c |
Low-salt chicken broth |
| 1/2 |
ts |
Salt |
| 1 |
c |
Finely chopped carrot |
| 1/2 |
c |
Chopped green onions |
| 3 |
tb |
Pine nuts, toasted |
INSTRUCTIONS
Heat oil in a medium saucepan over medium-high heat. Add rice and onion;
saute 2 minutes. Add the garlic; saute 1 minute. Add broth and salt; bring
to a boil. Cover, reduce heat, and simmer 7 minutes. Stir in carrot; cover
and cook an additional 7 minutes or until liquid is absorbed.
Remove from heat; stir in remaining ingredients. Let stand, covered, 5
minutes; fluff with fork. Yield: 7 servings (serving size: 1 cup).
Per serving: 258 Calories; 4g Fat (13% calories from fat); 12g Protein; 49g
Carbohydrate; 0mg Cholesterol; 460mg Sodium
Recipe by: Cooking Light, Jul/Aug 1995, page 66
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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