Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil (opt)* |
| 2 | Shallots |
| 2 | Garlic; minced |
| 2 tablespoons | Juice; lemon |
| 1 tablespoon | Zest; lemon |
| 1 tablespoon | Parsley; minced |
| ½ teaspoon | Sugar |
| Salt | |
| Pepper | |
| 1½ cup | Broth, chicken or veg |
| ¾ cup | Rice, brown, basmati |
Saute shallots and garlic for 3 min. Add seasonings to taste. Stir in broth, bring to boil. Add rice, reduce heat to med-low. Cover and simmer 35-45 minutes till broth is absorbed.
Remove from heat, fluff lightly with fork and keep covered till serving time.
*Have never used the oil, just sauted in sprayed nonstick pan.
I've always made this in my rice cooker with adjustments but this is the recipe from Low-Fat Living by Robert Cooper.
Posted to EAT-LF Digest by nar@... on Nov 16, 1998