Basmati Rice with Peas

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Basmati Rice with Peas

Serves 6

 

2 cups and 2 tablespoons vegetable stock

½ small onion, finely chopped

1 garlic clove, minced

1/2 teaspoon dried basil

1 cup basmati rice

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 pound peas, shelled, or 10-ounc package frozen tiny peas

 

Heat the 2 tablespoons vegetable stock in a 4-quart saucepan, and add

the onion, garlic, and basil. Cook 2 minutes over low heat. Add the 2

cups of stock, rice, salt, and pepper. Cover and cook over low heat for

20 minutes. Stir in the peas and cook until done, about 5 minutes more.

 

Serving size = 3/4 cup, 75 calories, 0.3 gram fat, 0 milligrams

cholesterol, 407.1 milligrams sodium

 

(Eat More Weight Less, by Dr. Dean Ornish, recipe by J.E. Hokan)

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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