1 cup uncooked brown rice
4 cups fat free chicken or vegetable broth
4 shallots finely chopped or 1 medium yellow onion
1 tbsp. chopped garlic
1 tsp. Herbs de Provence
1/2 cup white wine
1/4 cup fresh chopped parsley
8 tsp. Grated parmesan cheese
salt and pepper to taste
In a 2 quart covered sauce pan, heat 3 of the 4 cups of broth. Cover and keep on low heat in a non-stick skillet sprayed with olive oil spray. Sauté onions until translucent, using small amounts of remaining broth as needed, to moisten bottom of pan. Add garlic. Herbs de Provence and 3 tbsp. of broth. Onions should begin to turn golden.
Pour the ride into the skillet with remainder of broth from first cup, along with the wine. Continue stirring and allow liquid to absorb. Add next full cup. Allow liquid to absorb. Repeat with the third cup; then with the fourth.
When rice looks "creamy" add parsley. Stir, remove from heat and Cover. Plate as son as possible and sprinkle each serving with 1/4 tsp. grated parmesan cheese.
Calories per 1/4 cup serving: 130
Note: Stirring is KEY. Stir! Stir!! Stir!!!
Enjoy!
