Date: Tue, 21 Jul 1998 05:56:10 -0700
FROM: 500 (practically) Fat-Free Recipes by Sarah Schlesinger
Tomato-Garlic Rice with Corn and Scallion
White rice is prepared with corn kernels, tomato, scallion, and garlic.
YIELD: 5 servings * PREPARATION TIME: 10 minutes *
COOKING TIME: 24 minutes
2 cups nonfat vegetarian "chicken" broth 1 1/2 cups fresh, canned, or frozen,
1 cup uncooked white rice thawed corn kernels
1 clove garlic, minced 1 tablespoon minced scallion
1/4 teaspoon ground black pepper 1 large ripe tomato, finely chopped
1. Heat 1/4 cup broth in a saucepan. Add rice and garlic and saute
for 4minutes. Stir in remaining broth and black pepper and bring to
a boil. Reduce heat, cover, and simmer for 15 minutes.
2. Stir in the corn and scallion and simmer for an additional 5
minutes, or until rice is cooked.
3. Add the tomato and heat through. Serve hot.
Calories Per Serving: 191 Carbohydrates: 43 g
Fat: 1 g Dietary Fiber: 2 g
Cholesterol: 0 mg Sodium: 55 mg
Protein: 5 g