Confetti Rice Pilaf with Toasted Flaxseed

posted by RisaG 02-04-100 5:59 PM

* Exported from MasterCook *
Confetti Rice Pilaf with Toasted Flaxseed
Recipe By : Cooking Light Jan-Feb 2000
Serving Size : 4 Preparation Time :0:00
Categories : Rice Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup flaxseed
2 tsp. olive oil
1 cup onion -- chopped
1 cup Basmati or long grain white rice -- uncooked
16 oz. imitation chicken broth
1/4 cup parsley -- chopped
2 tsp. lemon rind -- grated
1 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. black pepper

Place flaxseed in a small nonstick skillet; cook over low heat 5 minutes or until toasted, stirring constantly. Place flaxseed in a blender or coffee grinder, process just until chopped.

Heat oil in a saucepan over medium heat until hot. Add onion; cook over medium heat 3 minutes or until tender. Add rice. Cook 1 minute; stir constantly. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes or until rice is tender. Remove from heat. Fluff with fork. Stir in flaxseed and remaining ingredients. Serving size: 1 cup.

Note: Flaxseed keeps best when stored in the refrigerator.

Calories 263 (25% from fat); fat 7.2g (sat fat 0.7g, mono 4g, poly 2.1g), protein 7.5g, carbo 44.5g, fiber 33.9g, chol 0mg, iron 3.4mg, sodium 544mg, calc 56mg

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