Brown Basmati Rice with Green Cabbage
(makes 4 servings)
| 1 | cup (236 ml) fat-free low-sodium canned chicken broth |
| 1/2 | cup (90 g) brown basmatti rice |
| 1 | teaspoon (5 ml) grated lemon zest |
| 1 | teaspoon (5 ml) olive oil |
| 1 | small onion, about 3 ounces (85 g), chopped |
| 1/2 | pound (225 g) green cabbage, coarsely chopped |
| 1 | tablespoon (15 ml) fresh lemon juice |
- In a medium saucepan, bring broth to a boil. Stir in rice and lemon zest. Reduce heat, cover, and simmer until rice is tender and the broth has been absorbed, about 20 to 25 minutes.
- Meanwhile, heat olive oil in a heavy skillet. Add onion and green cabbage; sauté for 5 minutes, until vegetables are wilted but still crisp to the bite. Stir in lemon juice.
- When rice is cooked, fold in cooked cabbage mixture. Serve at once. s.
| Per Serving: | 122 calories (15% calories from fat), 3 g protein, 2 g total fat (0.4 g saturated fat), 24 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 23 mg sodium |
| Exchanges: | 1 carbohydrate (1 bread/starch), 2 vegetable |
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