Thursday, February 25, 2010


Made this last night to go with our Halibut and it was so good!

Herbed Basmati Rice (from Cooking Light Magazine, again thank you Amy S. for my lovely subscription!)

1 teaspoon olive oil
Cooking spray
1 cup uncooked basmati rice
1 garlic clove, minced
1 cup water
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup chopped green onions
1/4 cup pine nuts, toasted
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper

Heat olive oil in a medium skillet coated with cooking spray over medium-high heat. Add rice and garlic to pan; sauté 2 minutes or until rice is lightly toasted. Add 1 cup water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.

6 servings (serving size: 2/3 cup)
*We wanted much bigger servings so next time I will double it

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