Yield: 4 Servings
|1 can||(14 1/2 ozs) fat-free reduced-sodium chicken broth|
|½ cup||Wild rice|
|½ cup||White rice|
|1½ cup||Sliced fresh mushrooms|
|1||Clove garlic; minced|
|1 pinch||Saffron or turmeric|
|½ cup||Chopped green onion(green AND white parts)|
|¼ cup||Fresh parsley; chopped|
|2 teaspoons||Grated lemon zest|
|Strips of lemon zest and sprigs of flat-leaf Italian parsley|
from Farewell to Fat by Richard Simmons...for Angi: 1. I n a medium saucepan, bring chicken broth and water to boil over medium heat. Add wild rice. Simmer, covered, over low heat for 25 minutes.
2. Uncover. Add white rice, mushrooms, garlic, salt and saffron. Bring to a boil again. Simmer 20 minutes or until rice is tender and most of the liquid is absorbed.
3. Remove from heat. Stir in green onion and parsley. Cover and let stand 10 min. Just before serving, stir in lemon zest and sprigs of parsley.
Per serving: 183 cals, 6g protein, 1g fat (3% fat), 39g carbohydrate, 559 mg sodium, 0 mg cholesterol Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Julia S. Tingler" <julia@...> on Jul 24, 1997