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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This is a recipe I got out of Cooking Light Magazine. I thought it tasted awesome especially since it is also good for you!! I made a few changes from the original recipe: I skipped the olive oil and only used cooking spray, skipped the added salt, and the fresh basil (as I didn't have any available). The only other change that I made was I added the onions to the pan at the beginning with the rice and garlic. I thought that it turned out great and think I will make it the same way next time. Ingredients:
1 teaspoon olive oil |
cooking spray |
1 cup uncooked basmati rice |
1 garlic clove, minced |
1 cup water |
1 cup reduced-sodium fat-free chicken broth |
1/4 teaspoon salt |
1/4 cup chopped green onion |
1/4 cup pine nuts, toasted |
3 tablespoons grated fresh parmesan cheese |
1 tablespoon chopped fresh basil |
1 teaspoon chopped fresh thyme |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Heat olive oil in a medium skillet coated with cooking spray over medium-high heat.
2. Add rice and garlic to pan; Saute 2 minutes or until rice is lightly toasted.
3. Add water, broth, and salt to pan; bring to a boil.
4. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.
5. Remove from heat; let stand 5 minutes.
6. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.
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