Rosemary Rice

This quick rice dish is a favorite with my family. It's low in fat
because it gets it's flavor from herbs, not butter. -Connie R. of El
Paso, Texas

Prep/Total Time: 25 min.

1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/4 cup water
1 cup uncooked long grain rice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary,
crushed
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

In a saucepan, saute onion and garlic in oil until tender. Add broth
and water. Stir in the rice, rosemary and pepper. Bring to a boil.
Reduce heat; cover and simmer for 15-18 minutes or until rice is
tender. Remove from the heat; stir in Parmesan cheese. Yield: 4
servings.

Nutritional Analysis: 3/4 cup equals 250 calories, 5 g fat (1 g
saturated fat), 4 mg cholesterol, 367 mg sodium, 42 g carbohydrate, 1
g fiber, 7 g protein. Diabetic Exchange: 3 starch.


Source: Taste of Home's Light & Tasty




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