Orange Rice Pilaf
From: The American Institute for Cancer Research

1 Tbsp. unsalted butter
1 small onion, finely chopped
1 tsp. grated orange zest
1/2 tsp. ground ginger
1 cup long-grain white rice
1 cup orange juice
1 cup fat-free chicken broth
Preheat the oven to 400 degrees F.

In an small Dutch oven or other ovenproof pot with a tight-fitting lid, melt the butter over medium-high heat on top of the stove. Add the onion, and saute until it is translucent, 4-5 minutes. Stir in the orange zest and ginger, and cook 30 seconds. Stir in the rice until it is shiny. Mix in the orange juice and chicken broth. Bring the liquid to a boil, and cover the pot.

Place the covered pot in the oven. Bake the rice until all the liquid is absorbed and the rice is fluffy, about 15 minutes. Remove from the oven, and let the rice sit, covered, for 10 minutes before serving. Fluff the rice with a fork and serve.

Each of the six servings contains 156 calories and 2 grams of fat.