Yield: 6 servings

Serving Size: 2/3-cup

Ingredients: Edit

  • 2 tablespoons reduced-fat margarine or light butter
  • 1/2 cup finely chopped celery
  • 1/2 cup thinly sliced scallions
  • 1/2 cup finely chopped carrot
  • 3 cups cooked brown rice
  • 1/4 teaspoon salt
  • 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried

Directions: Edit

  1. Place the margarine or butter in a large nonstick skillet and preheat over medium heat.
  2. Add the celery, scallions, and carrots.
  3. Cover and cook, stirring occasionally, for several minutes, until the vegetables are tender.
  4. Add the rice, salt, and parsley to the skillet mixture and cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry.
  5. Serve hot.

Nutritional Information Edit

Calories: 132 Protein: 2.7 g Sodium: 149 mg Fat: 2.6 g Carbohydrates: 24 g

Exchanges: 1-1/4 Starch, 1/2 Vegetable, 1/2 Fat

Contributed by: Edit

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