Yield: 8 Servings
|1 cup||Arborio rice; dry measure OR short grain white rice, rinsed and drained|
|¼ cup||Chopped onion|
|2 teaspoons||Olive oil|
|3½ cup||Hot water|
|2 tablespoons||Fresh lime juice; or less by half|
|1½ teaspoon||Chicken bouillon; granules|
|1 cup||Frozen baby peas and mushrooms|
|¼ cup||Parmesan cheese; shredded fresh|
|1 tablespoon||Fresh parsley; chopped|
1. Combine rice, onion and oil in 12-inch nonstick skillet. Cook over medium heat for 6 to 8 minutes, or just until rice begins to brown, stirring constantly. Add water, juice and bouillon. Simmer for 20 to 25 minutes, or until rice is tender and water is nearly absorbed, stirring occasionally.
2. Stir in peas and mushrooms, cheese and parsley. Cook for 2½ to 4 minutes, or until peas are hot and texture is creamy, stirring frequently.
PER SERVING: ½ cup (108g); 141 cals, 2 g fat (17% cff).
Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc.
Notes: Other vegetable combinations to try: peas, waterchestnuts, and red bell pepper; Mexican Salad blend of corn, black beans, red and green bell peppers, and celery.
>from Pat Hanneman (Kitpath) Mar98 Recipe by: Healthy Choice Mar98 Posted to EAT-LF Digest by KitPATh <phannema@...> on Mar 06, 1998