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

To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the last cup of broth.

Recipe by Cooking Light May 1997

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Yield:
4 servings (serving size: 1 cup).
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat.

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  • Heat oil in a large saucepan over medium heat. Add garlic; sauté 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; sauté 5 minutes. Add wine, salt, and pepper; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and arugula.

Nutrition Facts

350 calories; calories from fat 14%; fat 5.5g; saturated fat 0.9g; mono fat 3.1g; poly fat 0.6g; protein 8.6g; carbohydrates 66.1g; fiber 1.5g; iron 4.4mg; sodium 231mg; calcium 86mg.
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