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For a succulent side dish, Marion Karlin of Waterloo, Iowa suggests her nicely herbed and spiced rice. Onions, mint, dill and lemon all accent the tender grain, while the flecks of green dress it up a bit.
This recipe is:
Nutritional Analysis: 2/3 cup equals 144 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 442 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Originally published as Onions and Spice, Parsley and Rice in
Light & Tasty
February/March 2005, p52
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