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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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

106 calories; 2.8 g total fat; 4 mg cholesterol; 227 mg sodium. 16.7 g carbohydrates; 4 g protein; Full Nutrition