Pepper-Ginger-Rice

And again, this is a realy good side-dish recipe, but hey, would we offer you one that wasn't?

Pepper-Ginger-Rice

Serves 8.

Skill Set; easy.

Total time 30 mins.

Ingredients;

1 tsp. Extra Virgin Olive Oil (EVOO).

1/2 org. red onion, small and sliced.

2 org. garlic cloves, minced.

2 tsp. ginger root, minced.

3/4 c. long grain wild rice.

1/3 c. Each, organic yellow, red and orange bell pepper, sliced.

2 c. low fat, low salt chicken stock.

1 lime cut into wedges.

Preparation;

Heat EVOO in a med saucepan over med heat.

Add red onion, garlic and ginger.

Saute’ until onion begins to soften, approx 2 mins.

Add long grain rice and stir for 1 min.

Add peppers and chicken stock.

Bring to a boil.

Cover and simmer until rice is tender and stock has been absorbed fully, about 15 mins.

Stir in green onions.

Remove from heat and let stand 2 mins.

Serve with fresh squeezed lime over top.

We really like this recipe with grilled "lean" pork chops.

130 calories, 14 grams of protein, 2 grams of fat and 17 grams of carbs.

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