Recipe: Fruited Rice

Fruited Rice
From: the American Institute for Cancer Research
Makes 6 servings

3/4 cup dried apricots, cut in quarters
3/4 cup dried cranberries
1 1/2 cup quick-cooking brown rice
1 Tbsp. dried parsley (or 3-4 Tbsp. fresh)
1 Tbsp. grated fresh orange zest, or to taste
1 1/2-2 Tbsp. low-sodium chicken bouillon granules
1/2-1 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
1/4 cup finely minced fresh mint leaves
Place dried fruit in a small bowl. Add warm water to cover. Let soak for 5 to 10 minutes, or until soft. Drain well.

In a large saucepan, boil water as called for in directions on rice package. When water comes to a boil, add rice, fruit, parsley, zest, bouillon, salt and pepper. When water comes to boil again, reduce heat, cover and simmer about 10 minutes or until water is absorbed and rice is tender.

Remove from heat. Fluff gently with a fork, gradually mixing in mint, and serve.

Per serving: 178 calories, less than 1 g. total fat (0 g. saturated fat), 41 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 198 mg. sodium.