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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Light, a little decadent, and a great addition to any oriental meal. I have served this rice with pork, fish and chicken. Even better the next day! Ingredients:
1 cup long-grain rice |
2 tablespoons butter |
1/2 lb bean sprouts, fresh only |
4 -5 green onions, thinly sliced diagonally |
1 1/2 cups nonfat chicken broth |
1/3-1/2 cup macadamia nuts, chopped |
additional mixed sprouts (to garnish) (optional) |
green onion (to garnish) (optional) |
Directions:
1. In a large skillet, saute' the rice in the butter until rice begins to brown.
2. Add sprouts and onions.
3. Continue sauteing until rice is well browned.
4. Pour in broth.
5. Bring to a boil.
6. Cover and reduce heat to low-med.
7. Simmer 20 minutes without removing the lid.
8. Simmer a bit longer if the broth has not been fully absorbed.
9. Let rest with the lid on for a few minutes.
10. Add macadamia nuts and fluff with a fork before serving.
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