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This makes two servings and although this recipe uses instant brown rice, it is still high fiber. You can significantly
decrease the sodium content by using low or no sodium chicken broth.
Ingredients:
1 tsp olive oil
1/2 cup diced celery
1/2 cup thinly sliced green onion (white and green parts)
1 clove garlic, minced
1/2 tsp dried oregano
1 cup chicken broth
1/4 cup instant brown rice
Procedure:
In a medium saucepan, suatee the clery, green onions and garlic clove until softened, about 3 minutes. Add oregano
and chicken broth and bring to a boil. Stir in the instant brown rice, cover, and cook on medium heat for 6 minutes.
Remove from heat and allow to stand for 5 minutes or until all the liquid is absorbed. Stir before serving.
Serving Size: Each serving contains approximately;
169 calories, 4 g proy=tein, 29 g carbohydrate, 5 g fat (1 g saturated), 541 mg sodium, 2 mg cholesterol, 3 g dietary
fiber
2 servings
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