| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Grains |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Boiling water |
| 1/4 |
c |
Chopped sun-dried tomatoes, packed without oil |
| 1 |
tb |
Margarine |
| 1 |
tb |
Olive oil |
| 1/3 |
c |
Minced fresh onion |
| 1 |
c |
Uncooked Arborio or other short-grain rice |
| 3 |
c |
Low-salt chicken broth |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 1/2 |
oz |
Chopped green chiles, (1 can) drained |
|
1 |
cup). |
INSTRUCTIONS
Combine water and tomatoes. Cover; let stand 10 minutes. Drain; set aside.
Combine margarine and oil in an 8-inch square baking dish. Microwave at
HIGH 2 minutes. Stir in onion; microwave at HIGH 3 minutes. Stir in rice;
microwave at HIGH 2 minutes. Stir in broth, salt, and pepper; microwave at
high 9 minutes. Stir in tomatoes and chiles; microwave at HIGH 8 minutes.
Let stand 5 minutes, stirring frequently. Yield: 4 servings (serving size:
Per serving: 268 Calories; 7g Fat (20% calories from fat); 13g Protein; 46g
Carbohydrate; 0mg Cholesterol; 944mg Sodium
NOTES : I adapted this risotto for the microwave to cut down on time in the
kitchen. -- Salle Huber, Hinsdale, Illinois.
Recipe by: Cooking Light, May 1995, page 121
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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