Rosy rice
4 servings
Ingredients
| Quantity | 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 |
Directions
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.
VARIATIONS:
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.