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    Rice Pilaf with Shallots and Parmesan


    Source of Recipe


    Cooking Light 2004 Annual

    Recipe Introduction


    Points: 5.7
    Servings: 2 (about 3/4 cup each)

    CL Notes: Cooked basmati rice smells like popcorn and has a delicate texture, but you can use any long-grain white rice in this recipe.

    List of Ingredients




    2 teaspoons butter
    2 tablespoons minced shallots
    1 garlic clove, minced
    1/2 cup basmati rice
    1 cup fat-free, less-sodium chicken broth
    1/4 cup dry white wine
    2 tablespoons grated fresh Parmesan cheese (I used Piave)
    2 tablespoons minced fresh parsley
    1/8 teaspoon freshly ground black pepper
    Dash of sea salt

    Recipe



    Melt butter in a small saucepan over medium-high heat. Add shallots and garlic; saut� 1 minute. Stir in rice; saut� 1 minute. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

    Remove from heat; stir in cheese, parsley, pepper, and salt.

    NUTRITION PER SERVING
    CALORIES 266(21% from fat); FAT 6.3g(sat 3.8g,mono 1.8g,poly 0.4g); PROTEIN 8.4g; CHOLESTEROL 15mg; CALCIUM 100mg; SODIUM 455mg; FIBER 0.6g; IRON 0.8mg; CARBOHYDRATE 43.9g
 

 

 

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