Low Fat Rice Recipes

Ingredients:

2 1/4 cup long-grain white rice
3 3/4 cup reduced-sodium chicken broth, defatted
1/3 cup whiskey
2 tsp dried basil
2 tsp dried chervil -or thyme
1 tbsp canola oil
3 leeks, white & light green - parts, washed and - chopped
1 large onion, chopped
1 large celery, chopped
3 cloves garlic, minced
2 cup fresh spinach leaves, washed and torn - into small pieces
7 1/2 oz smoked oysters, drained and sliced
salt & freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 450°F.

2. Place rice in a 9-by-13-inch casserole. In a saucepan, combine chicken
broth, whiskey, basil and chervil (or thyme). Bring to a boil and pour over
rice. Cover tightly with foil and bake for 30 minutes, or until rice is
tender.

3. Meanwhile, in a Dutch oven, heat oil over medium heat. Add leeks, onion
and celery. Cook, stirring occasionally, until tender, about 10 minutes.

4. Add garlic and cook, stirring, for 1 minute more. Add spinach and
oysters; cook, stirring, until spinach is just wilted, about 3 minutes.
Stir into rice. Season with salt and pepper. (Keep warm, covered, in a
250°F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before
serving.)

MAKES ABOUT 11 CUPS, FOR 12 SERVINGS.

185 calories per serving; 5 grams protein; 2 grams fat (0.3 gram saturated
fat); 35 grams carbohydrate; 215 mg sodium; 11 mg cholesterol; 1 gram
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 12