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Light Rosemary Rice Recipe

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This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas

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Light Rosemary Rice Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1/4 cup water
1 cup uncooked long grain rice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

Directions

In a saucepan, saute onion and garlic in oil until tender. Add broth and water. Stir in the rice, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from the heat; stir in Parmesan cheese. Yield: 4 servings.

Nutritional Analysis: 3/4 cup equals 250 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 367 mg sodium, 42 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Rosemary Rice in Light & Tasty October 2005, p21

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Reviews for Light Rosemary Rice (2)

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Light Rosemary Rice

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Reviewed on May. 28, 2012 by flower224

Easy Easy Easy to make and tasted fablous didnt need any butter or anything over the top. Skipped the cheese - didn't think it needed it. Complimented our turkey dinner perfectly!

Reviewed on Jun. 19, 2011 by Valacia

I did not include the Parmesan cheese when I made it, but it was still delicious! It has a small kick to it from the spices that my husband and I both loved.