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|