Parmesan-Basil Rice Pilaf
Source of Recipe
Cooking Light
Serving Size : 6
1 teaspoon olive oil
1 teaspoon bottled minced garlic
2 cups uncooked long-grain rice
1/2 cup water
2 (14-1/4-ounce) cans fat-free chicken broth
1 cup frozen green peas, thawed
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/4 cup chopped green onions
1/2 teaspoon dried basil
1/4 teaspoon pepper
Thaw the peas while the rice is cooking. Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds or until lightly browned. Add rice; cook 2 minutes, stirring constantly. Stir in water and broth; bring to a
boil.
Cover; reduce heat to medium-low. Cook 20 minutes or until liquid is almost absorbed. Remove from heat; fluff with a fork. Add remaining ingredients, tossing well.
Per (1 cup) serving: 290 Calories (kcal); 3g Total Fat; (9% calories from fat); 14g Protein; 54g Carbohydrate; 5mg Cholesterol; 423mg Sodium; 2g Fiber.
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