Yield: 2 Servings
|½ cup||Long grain white rice|
|2 teaspoons||Olive oil|
|\N \N||Salt and black pepper|
In a large pot, bring 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, about 10 minutes. Test a grain; rice should be cooked through, but not soft. Drain into colander. Run hot water through rice with a fork. Mix in oil and salt and pepper to taste.
Per serving: 209 cal; 3g pro, 37g carb, 5g fat(21%) Exchanges: 2½ bread, .9 fat
Source: Dinner in Minutes, Miami Herald, 1/25/96 format by Lisa Crawford