Yield: 4 Servings
|1 tablespoon||Oil (opt)*|
|2 \N||Garlic; minced|
|2 tablespoons||Juice; lemon|
|1 tablespoon||Zest; lemon|
|1 tablespoon||Parsley; minced|
|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