Browning the onions slowly in olive oil helps bring out their natural sweetness, adding a hint of wonderful caramel flavor to the rice.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine broth and the water; heat over high heat until hot but not boiling. Reduce heat to low; keep warm. Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion; cook about 10 minutes or until onion is brown and tender. Add garlic; cook and stir for 1 minute. Carefully add 1/2 cup of the broth mixture; stir to loosen brown bits in pan. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until liquid is reduced by half.

  • Add uncooked rice and another 1/2 cup of the broth mixture. Cook and stir for 3 to 4 minutes or until the rice has absorbed the liquid. Continue adding broth mixture, 1/2 cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often.

  • When rice is fully cooked but still slightly firm, remove from heat. Stir in Parmesan cheese and white pepper. Serve warm.

Nutrition Facts

105.7 calories; protein 4g 8% DV; carbohydrates 16.7g 5% DV; exchange other carbs 1; dietary fiber 0.4g 2% DV; sugars 1.5g; fat 2.8g 4% DV; saturated fat 1g 5% DV; cholesterol 3.9mg 1% DV; vitamin a iu 20IU; vitamin c 2mg 3% DV; folate 5.5mcg 1% DV; calcium 57.9mg 6% DV; iron 1.1mg 6% DV; magnesium 5.3mg 2% DV; potassium 48mg 1% DV; sodium 226.6mg 9% DV.