A nutritious, delicious, delectable and low cholesterol rice dish that is sure to have diners asking for seconds.
1/4 tsp thyme, or 2 tsp fresh
1 bay leaf
1/2 cup parsley
3 tbsp pine nuts, or chopped walnuts
1/4 tsp salt to taste (optional)
1-1/4 cups long-grain rice
1 tbsp virgin olive oil
1 cup vegetable stock (see September 2007)
1-2/3 cups water
Preheat oven to 350°F. Place first 3 ingredients in a piece of cheese cloth and tie with a string to make a bouquet garni. Heat oil in a heavy saucepan over medium heat. Sauté rice 1 minute or until rice is opaque and oil is absorbed. Stir in water, stock, salt and bouquet garni and bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. While rice is cooking, place pine nuts in a shallow pan and toast in oven 5-7 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool. Discard bouquet garni. Stir pine nuts or walnuts into rice.
Nutrition (per serving): Calories 150; % Calories From Fat 47.4%; Total Fat 7.9g; Saturated Fats 0.8g; Mono-unsaturated Fats 3.7g; Poly-unsaturated Fats 2.6g; Cholesterol 0mg; Sodium 390mg; Total Carbohydrates 17g; Dietary Fiber 0.7g; Sugar 0.8g; Protein 2.5g.
Thiamin B1 0.12 mg
Sodium 390 mg