Yield: 4 servings
|1 cup||Frozen mixed vegetables|
|1 tablespoon||Chopped almonds|
|1 teaspoon||Minced garlic|
|3 cups||Cooked rice|
|¼ cup||Defatted chicken broth|
|2 tablespoons||Chopped fresh parsley|
|Salt and pepper|
In a large nonstick skillet, stir vegetables almonds, and garlic over med-high heat 5 minutes. Add remaining ingredients. Stir 5 minutes or until the liquid has evaporated and rice is golden brown. Season with salt and pepper.
Serves 4. Per serving: 214 cal, 1.7g fat, 169 mg sodium.
Recipe by: Prevention Magazine, February 1999, page 124 Posted to EAT-LF Digest by Kathleen <schuller@...> on Mar 28, 1999, converted by MM_Buster v2.0l.