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Serves: 6
Per Serving: 201 calories, 35g carbs, 5g protein, 5g fat, <1g saturated fat, 4g fiber, 199mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet) IF parsley, cranberries, salt & pepper are cooked in or left out.
Ingredients:
2 tsp olive oil
½ cup minced onion
2 garlic cloves, minced
¼ cup slivered almonds
1 tsp ground cumin (optional)
2 cups vegetable or fat-free reduced sodium chicken broth
1 cup brown rice
2 Tbsp chopped fresh parsley
½ cup dried cranberries
Salt and pepper, to taste
1 tsp dried oregano
3 cups peeled and diced butternut squash
Cooking Directions:
- In medium saucepan, heat oil over medium-high heat. Add onion and garlic and saute 2 minutes, until soft.
- Add almonds and cook 1-2 minutes, until golden. Add rice, cumin and oregano and stir to coal. Add broth and bring to boil.
- Reduce heat to low, cover and cook 30 minutes or until rice is completely cooked and squash is tender.
- Remove from heat and stir in parsley and cranberries. Season with salt and pepper, to taste.
Recipe from: American Institute for Cancer Research Newsletter, Fall 2005