PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

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:

  1. In medium saucepan, heat oil over medium-high heat. Add onion and garlic and saute 2 minutes, until soft.
  2. Add almonds and cook 1-2 minutes, until golden.  Add rice, cumin and oregano and stir to coal.  Add broth and bring to boil.
  3. Reduce heat to low, cover and cook 30 minutes or until rice is completely cooked and squash is tender.
  4. 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