Lemon Southwest Rice

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* Exported from MasterCook *

 

Lemon Southwest Rice

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1 cup leek -- thinly sliced

1 tablespoon garlic -- minced

2 cups long-grain rice -- uncooked

4 cups fat free less sodium vegetable broth

1/4 cup fresh lemon juice

3/4 teaspoon salt

1/4 teaspoon ground coriander

1/8 teaspoon saffron threads -- crushed

1/4 cup fresh cilantro -- chopped

1/4 cup chopped green chiles -- undrained

1 teaspoon grated lemon rind

 

Melt butter in a large nonstick skillet over mediumheat. add leek; cook for

5 minutes or until tender, stirring frequently. Add garlic; cook 1 minute;

stirring constnatly. Add rice, and cook 1 minute, stirring constantly. Add

broth and next 4 ingredieints [through saffron]; bring to a boil. Cover and

reduce heat and simmer 30 minutes or until rice is tender and liquid is

absorbed. stir in cilantro, chiles and rind.

 

Source:

" Cooking Light August 2004 "

Yield:

" 6 cups "

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Per Serving (excluding unknown items): 1655 Calories; 26g Fat (14.2%

calories from fat); 30g Protein; 321g Carbohydrate; 8g Dietary Fiber; 62mg

Cholesterol; 1877mg Sodium. Exchanges: 19 1/2 Grain(Starch); 3 1/2

Vegetable; 1/2 Fruit; 4 1/2 Fat.

 

NOTES : Stir in cilantro, shiles, and lemon rind at the end for best flavor.

 

Per serving: Calories 217 fat 3.2g [sat 1.9g mono 0.9g, poly 0.2g,]

protien 5.4g, carb 40.7g; fiber 1.2g; chol 8mg; iron 2.3mg; sodium

483mg; calc 25mg

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0