Jasmine rice-and-green bean amandine

Yield: 4 Servings

Measure Ingredient
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.

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