Instructions:
Put rice and rice packet, water and 1/2 tablespoon butter in 2-quart saucepan. Bring to a boil, lower heat to simmer and cover. Cook for 25 minutes.
Melt remaining butter in large skillet. Add leeks and cook, stirring, over medium heat for 15 minutes, until soft and golden. Add orange juice, lemon juice, sage and garlic pushed through a press. Cook over high heat for 2 minutes, stirring constantly.
Add cooked rice to skillet and stir for 1 minute until rice is hot. Add cinnamon and salt and pepper, to taste.
Per serving: Calories 158, Protein 4 grams, Fat 4 grams, Sat. Fat 2 grams, Cholesterol 10 mg, Carbs 27 grams, Fiber 1 gram, Calcium 39 mg.
All materials courtesy of Uncle Ben’s and the National Peanut Board. For more flavor-packed, nutritious ideas, visit www.NationalPeanutBoard.org and www.UncleBens.com
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