Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This dish is made with basmati, a long grain Indian rice, but you can substitute it for jasmine or any long grain white rice if necessary.

Krista Ackerbloom Montgomery
Recipe by Cooking Light November 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a saucepan over medium heat. Add olive oil to pan. Add minced garlic; sauté 30 seconds. Add rice; cook 1 minute, stirring constantly. Add water; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat. Let stand 5 minutes. Stir in parsley, salt, pepper, and Parmesan cheese.

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Nutrition Facts

242 calories; fat 5.4g; saturated fat 1.7g; sodium 229mg.
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