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Cooked by: Chef / Last Modified: 7/2/2008 / Base: Vegetables / Number of Servings: 5 |
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Directions: Heat oil in saucepan over medium heat. Add onion and garlic, and
saute 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is
nearly absorbed, stirring constantly. Add the remaining broth, 1/2
cup at a time, stirring constantly until each portion of the broth is
nearly absorbed before adding the next. Remove from the heat; stir in
1/4 cup of the feta cheese, parsley, and parmesan cheese. Spoon rice
mixture into a serving bowl. Top with remaining feta and pepper.
Information per serving (1 cup): calories 321; protein 8.5 gm; fat
6.5 gm; carb 56.1 gm; fiber 2.3 gm; chol 13 mg; iron 3.0 mg; sodium
670 mg; calc 135mg.
| Ingredients:
2 Teaspoon(s) Vegetable oil
2 Cup(s) Chopped Vidalia onion
2 large Garlic cloves, minced
1 1/2 Cup(s) Arborio
2 Can(s) 14.5 oz x vegetable broth
1/2 Cup(s) Crumbled feta cheese divided
1/3 Cup(s) Chopped fresh parsley
1/4 Cup(s) Grated parmesan cheese |
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