| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Rice, Side, Eat-lf mail |
5 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 2 |
c |
Chopped vidalia onion (sweet onion) |
| 2 |
lg |
Garlic cloves, minced |
| 1 1/2 |
c |
Arborio rice, uncooked or other short-grain rice |
| 29 |
oz |
Low sodium vegetable broth |
| 1/2 |
c |
Feta cheese, crumbled divided |
| 2/3 |
c |
Chopped fresh flatleaf parsley |
| 1/4 |
c |
Grated parmesan cheese |
|
|
Freshly ground pepper |
INSTRUCTIONS
To make 5 1-cup servings: Heat oil in a medium saucepan over medium heat.
Add onion and garlic; saute 1 minute. Stir in rice. Add 1/2 cup broth; cook
until liquid is nearly absorbed, stirring constantly. Add remaining broth,
1/2 cup at a time, stirring constantly until each portion of broth is
nearly absorbed before adding the next portion of broth.
Remove from heat; stir in 1/4 cup feta cheese, parsley and Parmesan cheese.
Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and
pepper.
[19% CFF] per serving: 321 calories, 6.6 grams fat (2.9 grams saturated,
1.5 grams monounsaturated, 1.1 grams polyunsaturated), 8.5 grams protein,
56.1 grams carbohydrates, 2.3 grams fiber, 13 milligrams cholesterol, 3.1
milligrams iron, 606 milligrams sodium, 135 milligrams calcium.
"Cooking Light magazine just celebrated its 10th anniversary by publishing
an issue full of readers' favorite recipes. Here's one of those classics. "
~- By Ann Burger, Food Editor, of the Post and Courier
(http://www.charleston.net); Databased by patH c/o phannema@wizard.ucr.edu
on Apr 13, 1997
Recipe by: Cooking Light, Anniversery Book 1997 Posted to Digest
eat-lf.v097.n102 by PATh <phannema@wizard.ucr.edu> on Apr 16, 1997
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