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Rice Pilaf with Shallots and Parmesan

Yield 2 servings (serving size: about 3/4 cup)
Cooked basmati rice smells like popcorn and has a delicate texture, but you can use any long-grain white rice in this recipe.

Ingredients

  • 2 teaspoons butter
  • 2 tablespoons minced shallots
  • 1 garlic clove, minced
  • 1/2 cup basmati rice
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons grated fresh Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon freshly ground black pepper
  • Dash of sea salt

Nutrition Information

  • calories 266
  • caloriesfromfat 21 %
  • fat 6.3 g
  • satfat 3.8 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 8.4 g
  • carbohydrate 43.9 g
  • fiber 0.6 g
  • cholesterol 15 mg
  • iron 0.8 mg
  • sodium 455 mg
  • calcium 100 mg

How to Make It

  1. Melt butter in a small saucepan over medium-high heat. Add shallots and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

  2. Remove from heat; stir in cheese, parsley, pepper, and salt.