GARLICKY BROWN RICE2 tablespoons olive oil
2 cups short-grain brown rice, uncooked
6 cloves minced garlic
1 1/2 cups water
2 cans (13 3/4 oz each) nonfat chicken broth
1/2 teaspoon salt
4 tablespoons thinly sliced green onions (for garnish)
Heat oil in a large skillet over medium high heat. Add rice, and saute for 1 minute.
Add garlic; saute for 2 minutes.
Stir in water, broth, and salt; bring to a boil. Cover, reduce heat, and cook over medium-low heat 45 minutes or until liquid is absorbed.
Spoon into a bowl; fluff with a fork. Top with green onions.
Yield: 6 servings (serving size: 1 cup)
Source:
Cooking Light Magazine, May 1996
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