- 1 cup uncooked long grain rice
- 2 tablespoons butter
- 2-1/2 cups chicken broth
- 1 teaspoon dried minced onion
- 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
- In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.
3/4 cup: 253 calories, 7g fat (0 saturated fat), 3mg cholesterol, 137mg sodium, 41g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.