Saladmaster L20210SA Manual De Instrucciones página 17

Healthy Cooking Guide
Yield: 6 to 8 servings
4 teaspoons olive oil
⁄ cup chopped onion
1
2
⁄ cup finely chopped celery
1
2
3 tablespoons finely chopped green bell pepper
3 tablespoons finely chopped red bell pepper
1 clove garlic, minced
3 cups cooked brown rice (1 cup uncooked)
1 cup cooked wild rice (about
⁄ cup tiny frozen green peas, thawed
1
2
⁄ teaspoon salt substitute
1
2
⁄ teaspoon freshly ground pepper
1
4
⁄ cup chopped fresh parsley
1
4
Preheat covered skillet to 300°F (150°C). Add oil; sauté onion and celery
2 minutes. Add bell peppers and garlic; sauté 2 minutes. Add brown
and wild rice and peas; toss to combine, breaking up any clumps of
rice. Cover; cook 3 minutes just until heated through. Season with salt
substitute and pepper; add parsley and toss to combine. Serve hot as
a side-dish with fish, chicken, chops or ham.
1 serving contains:
Cal Prot
131 3.03 g
Make Rice Pilaf a one-dish meal simply by adding 1 cup diced
cooked beans (drained), chicken, shrimp, pork or lean ham.
Add along with the bell peppers and continue with the recipe.
⁄
1
3
Fat Carb
3.42 g 22.5 g
Tip
cup uncooked)
Fiber Chol
2.5 g 0 mg
16
Rice Pilaf
Sodium
24.9 mg