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Prep Time: 7 Minutes Cook Time: 42 Minutes |
Ready In: 49 Minutes Servings: 4 |
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This has a flavor similar to an herbed risotto, but the texture is fluffy. Ingredients:
1 teaspoon olive oil |
1 large onion, thinly sliced |
1 teaspoon fresh thyme, divided |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 1/2 cups fat-free, less-sodium chicken broth |
3/4 cup uncooked long-grain rice |
1 tablespoon shredded fresh parmesan cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium heat; add onion. Cook 20 to 22 minutes or until onion is golden brown, stirring frequently.
2. Add 1/2 teaspoon fresh thyme and next 3 ingredients to onion; bring to a boil. Add rice. Cover, reduce heat to medium-low, and simmer 18 to 20 minutes or until liquid is absorbed and rice is tender.
3. Remove from heat, and fluff rice with a fork. Stir in remaining 1/2 teaspoon thyme and Parmesan cheese.
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