CL Brown Rice Pilaf with Parsnips and Celery

[Guest guest]

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CL Brown Rice Pilaf with Parsnips and Celery

1 tablespoon olive oil

1 1/2 cups chopped peeled parsnip

1/2 cup (1/4-inch-thick) sliced celery

1 1/2 cups uncooked instant brown rice

1/3 cup water

1/2 teaspoon kosher salt

1/4 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

1 (14-ounce) can fat-free, less-sodium chicken broth

3 tablespoons sliced almonds, toasted

 

 

 

 

Heat the oil in a large saucepan over medium heat. Add parsnip and

celery, and cook 4 minutes, stirring occasionally. Add rice and the

next 5 ingredients (rice through broth), and bring to a boil. Cover,

reduce heat, and simmer 10 minutes. Stir in almonds.

 

Yield: 6 servings (serving size: 2/3 cup)

 

NUTRITION PER SERVING

CALORIES 184(23% from fat); FAT 4.6g (sat 0.4g,mono 2.6g,poly 0.6g);

PROTEIN 4.2g; CHOLESTEROL 0.0mg; CALCIUM 40mg; SODIUM 291mg; FIBER

3.7g; IRON 0.8mg; CARBOHYDRATE 31.5g

 

Source: Kathryn Conrad and Jean Kressy for Cooking Light, NOVEMBER

2003

Formatted by Chupa Babi in MC: 12.27.06

 

Instant rice cuts the cooking time in half.

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[Guest guest]

I don't remember if it was on this list, but Sir Angus posted the

best brown rice recipe I ever ate (Backwoods Brown Rice) and the best

mashed potatoes (with caramelized onions) and eggplant. All

incredibly wonderful!