Confetti Rice

[Guest guest]

I made the following recipe last night. I got it from this list and it

was really good altho' the ground flaxseed tasted a bit like buckwheat

to me and I really don't like buckwheat. Hubby liked it too. Thanks

Karen, for sending it in.

 

* Exported from MasterCook *

 

Confetti Rice Pilaf with Toasted Flaxseed

 

Recipe By : adapted from Cooking Light, Jan-Feb 2000

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup flax seeds

2 teaspoons olive oil

1 cup chopped onion

1 cup basmati or long grain rice -- uncooked

16 ounces imitation chicken broth

1/4 cup chopped fresh parsley

2 teaspoons grated lemon rind

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

 

1. Place flaxseed in a small nonstick skillet; cook over low heat 5

minutes or until toasted, stirring constantly. Place flaxseed in a

blender, process just until chopped.

 

2. Heat oil in a saucepan over medium heat until hot. Add onion; cook

over medium heat 3 minutes or until tender. Add rice. Cook 1 minute;

stir constantly. Stir in broth; bring to a boil. Reduce heat; simmer

20

minutes or until rice is tender. Remove from heat; fluff with fork.

Stir

in flaxseed and remaining ingredients. Yield: 4 servings (serving

size:

1 cup).

 

Note: Flaxseed keep best when stored in the refrigerator.

 

KES 01/05/99

 

CALORIES 263 (25% from fat); FAT 7.2g (sat 0.7g; mono 4g, poly 2.1g);

PROTEIN 7.5g; CARB 44.5 g; FIBER 33.9g; CHOL 0mg; IRON 3.4 mg; SODIUM

544mg; CALC 56mg

 

Posted by Karen S, Veg-Recipe 355, 1/5/00

 

 

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RisaG