Recipe - Jasmine Rice-And-Green Bean Amandine

Vegetable cooking spray
One fourth cup Minced fresh onion
1 cup Sliced fresh green beans,
(1/2inch)
One fourth cup Water
21 ounce Lowsalt chicken broth, (2
cans)
1 One fourth cup Uncooked jasmine rice
One fourth teaspoon Salt
3 tablespoon Sliced almonds, toasted

Coat a saucepan with cooking spray; place over mediumhigh heat until hot.
Add onion; saute 3 minutes or until tender. Add beans; saute 2 minutes. Add
water and broth; bring to a boil.

Stir in rice and salt. Cover, reduce heat, and simmer 40 minutes or until
liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir
in almonds. Yield: 4 servings (serving size: 1 cup).

Per serving: 271 Calories; 4g Fat (12% calories from fat); 13g Protein; 51g
Carbohydrate; 0mg Cholesterol; 484mg Sodium

Recipe by: Cooking Light, Nov/Dec 1994, page 148

Posted to MCRecipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.