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    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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