Coco Rice With Green Onions

Coco Rice With Green Onions Recipe
Photo: Leigh Beisch
Prep: 15 minutes; Cook: 25 minutes. Traditional Latin-American rice gets a yellow hue with a spice mixture called Sazón, which contains monosodium glutamate (MSG) and other chemicals. We've used the natural spice turmeric to give our rice a golden glow and added a flavor twist by mixing in coconut. Dried, flaked, unsweetened coconut is found in most Asian stores and natural-food markets.

Yield:

2 cups (serving size: 1/2 cup)

Nutritional Information

Calories 268
Fat 7 g
Satfat 3 g
Monofat 2 g
Polyfat 1 g
Protein 7 g
Carbohydrate 48 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 104 mg
Calcium 23 mg

Ingredients

2 teaspoons canola or olive oil
1 cup chopped yellow onion
1 cup basmati rice
1/4 teaspoon ground turmeric
1/4 cup flaked unsweetened coconut
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup water
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup chopped green onions

Preparation

1. Heat oil in a medium sauce- pot over medium-high heat. Add onion; sauté 2 minutes or until tender, stirring constantly.

2. Add rice and turmeric; sauté until rice becomes yellow. Stir in unsweetened coconut.

3. Add broth and 1/2 cup water; bring to a boil. Reduce heat to low, and season with salt and pepper. Cover and simmer 20 minutes or until tender.

4. Turn off heat, uncover, and let stand 5 minutes. Fluff with a fork. Stir in green onions, and serve.

Note: Nutritional analysis includes Sugars 2g.

Steven Petusevsky,

Health

April 2005
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