(makes 4 servings)
|1||teaspoon (5 ml) crushed dried oregano|
|1||cup (150 g) raw brown basmatti rice|
|2||cups (480 ml) fat-free low-sodium canned chicken broth|
|1||teaspoon (4 g) reduced-fat margarine|
|2||tablespoons (30 ml) unsweetened coconut|
|2||scallions, white part and 1 inch (2.5 cm) green, minced|
|salt (optional) and freshly ground pepper to taste|
- In a heavy saucepan, combine oregano, rice, chicken broth, and margarine. Bring to a boil. Cover and reduce heat to a simmer. Cook, covered, for 10 to 15 minutes, until rice is tender and liquid is absorbed.
- Meanwhile, toast coconut in a heavy nonstick skillet over medium-low heat, tossing coconut frequently, until coconut is lightly browned.
- When rice is done, fluff with a fork, stirring in coconut and scallions. Mound rice in the center of a heated serving plate and surround with ragout. Serve at once.
|Per serving:||202 calories (17% calories from fat), 5 g protein, 4 g total fat (2.0 g saturated fat), 39 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 31 mg sodium|
|Exchanges:||2 1/2 carbohydrate (2 1/2 bread/starch)|