Be sure to use instant brown rice in this recipe; it cooks in less than half the time of regular rice.

Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add celery, carrot, and onion; cook 4 minutes or until vegetables are tender, stirring often. Stir in cumin and ginger; cook, stirring constantly, 1 minute. Add broth, rice, and tomato sprinkles; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Stir in peas.

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Source

501 Delicious Heart Healthy Recipes

Nutrition Facts

138 calories; calories from fat 14%; fat 2.2g; saturated fat 0.4g; mono fat 0g; poly fat 0g; protein 5g; carbohydrates 26g; fiber 4.2g; cholesterol 0mg; iron 0mg; sodium 110mg; calcium 0mg.
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