This sounds yummy...... Tomato and Mozzarella Rice makes 4 servings 205 calories, 6 g protein, 2 g fiber, 40 g carbohydrates, 2 g fat, 1 g saturated fat Ingredients: 2 large plum tomatoes, diced 6 scallions, sliced 2 cloves garlic, minced 1/4 teaspoon salt 4 tablespoons vegetable broth 1 cup vegetable broth 1 cup long-grain white rice 1 cup water 1/2 teaspoon dried basil 1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme 2 tablespoons part-skim mozzarella cheese, shredded 4 teaspoons part-skim mozzarella cheese, shredded Directions: 1. In a medium saucepan, combine the tomatoes, scallions, garlic, salt, and 2 tablespoons of the broth. Cook, stirring, over high heat for 3 to 4 minutes, or until the scallions are wilted, the tomatoes are very soft, and the broth has nearly evaporated. 2. Stir in the rice, then add the water, basil, pepper, thyme, and the remaining 1 cup broth. Bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, or until the rice is tender and the liquid has been absorbed. 3. Remove the pan from the heat and transfer the rice to a serving bowl. Sprinkle with mozzarella and serve.
Posted on: Wed, 31 Jul 2013 16:16:53 +0000
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