Recipe - Vidalia Onion Relish

2 teaspoon Vegetable oil
2 cup Chopped vidalia onion (sweet
onion)
2 lg Garlic cloves, minced
1 One half cup Arborio rice, uncooked or
other shortgrain rice
29 ounce Low sodium vegetable broth
One half cup Feta cheese, crumbled
divided
2/3 cup Chopped fresh flatleaf
parsley
One fourth cup Grated parmesan cheese
Freshly ground pepper

To make 5 1cup servings: Heat oil in a medium saucepan over medium heat.
Add onion and garlic; saute 1 minute. Stir in rice. Add One half cup broth; cook
until liquid is nearly absorbed, stirring constantly. Add remaining broth,
One half cup at a time, stirring constantly until each portion of broth is
nearly absorbed before adding the next portion of broth.

Remove from heat; stir in One fourth cup feta cheese, parsley and Parmesan cheese.
Spoon rice mixture into a serving bowl; top with One fourth cup feta cheese and
pepper.

[19% CFF] per serving: 321 calories, 6.6 grams fat (2.9 grams saturated,
1.5 grams monounsaturated, 1.1 grams polyunsaturated), 8.5 grams protein,
56.1 grams carbohydrates, 2.3 grams fiber, 13 milligrams cholesterol, 3.1
milligrams iron, 606 milligrams sodium, 135 milligrams calcium.

"Cooking Light magazine just celebrated its 10th anniversary by publishing
an issue full of readers' favorite recipes. Here's one of those classics. "
~ By Ann Burger, Food Editor, of the Post and Courier
(http://www.charleston.net); Databased by patH c/o phannema@wizard.ucr.edu
on Apr 13, 1997

Recipe by: Cooking Light, Anniversery Book 1997 Posted to Digest
eatlf.v097.n102 by PATh phannema@wizard.ucr.edu on Apr 16, 1997