| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
Soups, Ham |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Onion, chopped |
| 3 |
c |
Carrots, sliced |
| 4 |
c |
Chicken stock |
| 1 |
c |
Cooked ham, cubed |
|
pn |
Dried thyme |
| 1/4 |
c |
Long-grain rice |
| 2 |
tb |
Fresh parsley, chopped |
| 1/4 |
ts |
Salt |
|
|
Pepper |
INSTRUCTIONS
in large saucepan, melt butter over medium heat; cook onion and carrots for
about 5 minutes or just until softened. Stir in chicken stock, ham and
thyme; bring to boil.
Stir in rice; cover and simmer over medium-low heat for 25-30 minutes or
just until carrots and rice are tender. Stir in parsley and salt; season
with pepper to taste.
Makes 7 cups, or 4 servings
Per serving: about 120 calories, 9 g protein, 4 g fat, 12 g carbohydrate
Serve with: Whole wheat rolls, crunchy lettuce wedges with buttermilk
dressing, frozen raspberry yogurt and gingerbread cookies.
Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers:
[Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with
Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers:
[Sunday] Jerked Pork Tenderloins
Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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