Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | Vegetable cooking spray |
¼ cup | Minced fresh onion |
1 cup | Sliced fresh green beans, (1/2-inch) |
¼ cup | Water |
21 ounces | Low-salt chicken broth, (2 cans) |
1¼ cup | Uncooked jasmine rice |
¼ teaspoon | Salt |
3 tablespoons | Sliced almonds, toasted |
Coat a saucepan with cooking spray; place over medium-high heat until hot.
Add onion; saute 3 minutes or until tender. Add beans; saute 2 minutes. Add water and broth; bring to a boil.
Stir in rice and salt. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in almonds. Yield: 4 servings (serving size: 1 cup).
Per serving: 271 Calories; 4g Fat (12% calories from fat); 13g Protein; 51g Carbohydrate; 0mg Cholesterol; 484mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 148 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.