Add flair to the holiday feast with a spicy, low-fat side dish of rice and cashews. The recipe is adapted from “The Sport of Cooking: A Gourmet Guide for Rookies,” by Paul B. Abrams.
SPICY RICE WITH CASHEWS AND GREEN ONIONS
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Preparation time: 15 minutes
Cooking time: 25 minutes
Yield: 4 servings
2 tablespoons canola oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup finely chopped green onions
1 cup long-grain white rice
1 can (14 1/2 ounces) low-sodium chicken broth plus water to equal 2 cups
1/2 teaspoon salt
1/3 cup cashews or peanuts, coarsely chopped
2 tablespoons lime juice
1. Heat oil in medium saucepan over medium heat. Add garlic, red pepper flakes and half of the green onions. Cook 30 seconds. Add rice; stir a few minutes until some of the kernels begin to turn golden.
2. Add broth and salt. Heat to boil, stirring well to keep rice from sticking. Boil a few minutes until liquid just covers rice. Cover; turn heat to low. Cook 15 minutes.
3. Remove from heat. Uncover; stir in remaining green onions, cashews and lime juice. Cover; set aside 5 minutes.
Nutrition information per serving:
Calories ………… 310 Fat ……….. 13 g Saturated fat … 1.6 g
% calories from fat .. 38 Cholesterol … 0 mg Sodium ……… 545 mg
Carbohydrates …… 43 g Protein …….. 6 g Fiber …………. 2 g