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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: snack / Number of Servings: 6 |
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Directions: Combine all ingredients in 2 to 3-quart saucepan. Bring to a boil; stir
once or twice. Reduce heat, cover, and simmer 45 to 55 minutes, or until
rice is tender and liquid is absorbed. Fluff with fork. Serve with milk
or cream, honey or brown sugar, and fresh fruit, if desired.
Microwave Oven Instructions: Combine all ingredients in deep microproof
baking dish. Cover and cook on HIGH (maximum power) 5 minutes or until
boiling. Reduce setting to MEDIUM (50% power) and cook 30 minutes. Fluff
with fork.
Each serving provides:
* 166 calories
* 2.7 g. protein
* 2.6 g. fat
* 33.7 g. carbohydrate
* 114 mg. sodium
* 5 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is
used for calculation.
Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
| Ingredients:
1 Cup(s) Brown rice; uncooked
1/4 Teaspoon(s) Crushed peanuts
2 1/4 Cup(s) Chicken bouillon powder
1 Tablespoon(s) Butter or margarine
1/2 Cup(s) Chopped prunes OR- seedless raisins
1 Teaspoon(s) Shelled walnuts |
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