| Rice |
| Brown Rice Pilaf 1/2 cup diced carrot 1/2 cup diced red bell pepper 3 cups water 1 cup uncooked brown rice 1/2 tsp. salt 1/2 tsp. dried oregano 1/2 tsp. dried thyme 2 large garlic cloves Steam carrot and bell pepper, covered, 2 minutes or until crisp-tender. Drain well; set aside. Combine water and next 5 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in carrot-bell pepper mixture; cover and cook an additional 5 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Yield: 8 servings (serving size: 1/2 cup). |
| WILD MUSHROOM RISOTTO- 3 Stars 4 cups mixed wild mushrooms (any combination of white, crimini, shiitake, oyster and portabello), sliced 2 tsp. olive oil (divided) 3 1/2 cups fat-free chicken broth 1/2 cup dry white wine 1 cup Arborio rice 1 tsp. black pepper 2 tbs. grated parmesan cheese cooking spray Heat 1 tsp. olive oil in a large non-stick skillet. Saute' the mushrooms over medium-high heat until soft, about 6-7 minutes. Set aside. In a medium sized saucepan, bring the broth to a boil. Reduce heat to a simmer. Spray a large skillet with cooking spray. Add the remaining tsp. olive oil and heat over medium-high heat. Add the rice and cook, stirring until lightly toasted, about 5-6 minutes. Reduce heat to medium. Add the wine and 1/2 cup hot broth. Continue cooking, stirring, until the liquid is absorbed. Stir in the mushrooms. Continue adding broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. The total cooking time should be 25 to 30 minutes, and the rice should be tender but not mushy. Stir in the black pepper and grated parmesan cheese. Makes about four 1-cup servings, 3 points each. |
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