Rosy rice

Yield: 4 servings

Measure Ingredient
1½ cup Water
⅔ cup Tomato Or Eight Vegetable Juice
2 cups Instant Brown Rice
2 teaspoons Canola Oil
¼ teaspoon Salt
1 teaspoon Minced Fresh Parsley; for garnish

Combine water and juice in a medium saucepan and bring to a boil over medium-high heat. Stir in remaining ingredients, except for parsley and return to a boil.

Reduce heat, cover and simmer 10 minutes or until rice is tender and water is absorbed. Serve garnished with parsley.


Onion Tomato Rice: Saute 1 medium onion, finely chopped, in the oil until firm-tender, then add liquid and bring to a boil. Proceed as above with rice and salt. Stir in one cup cooked green peas into hot rice.

Per serving: 20 Calories (kcal); 2g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 136mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Susan Sassaman Claessens Converted by MM_Buster v2.0n.

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