Low Calorie Vegetarian Recipes

PER SERVE
Calories: 460 cal
Fat: 29 g
Cholesterol: 90 mg
Sodium: 530 mg
Carbohydrates: 33 g
Dietary Fiber: 2 g
Protein: 18 g

• 3 tablespoons unsalted butter

• 1/2 cup uncooked Arborio (short grain) rice

• 1/4 cup sliced green onions

• 1 (14-ounce) can vegetable broth

• 1 tablespoon chopped fresh basil leaves*

• 1 cup frozen cut green beans**

• 2 medium (1/2 cup) Roma tomatoes, chopped

• Grated Parmesan cheese, if desired

1. Melt 2 tablespoons butter in 10-inch skillet until sizzling; add rice and green onions. Cook over medium heat, stirring occasionally, until onion is softened (2 to 3 minutes). Add vegetable broth and basil. Continue cooking until mixture comes to a boil (2 to 3 minutes). Reduce heat to low. Cover; cook 15 minutes.
2. Stir in green beans. Cover; continue cooking, stirring occasionally, until rice is tender and all liquid is absorbed (10 minutes).
3. Stir in tomatoes and remaining butter; continue cooking until heated through (1 minute). Sprinkle with cheese, if desired. Season to taste with salt and pepper.

Makes 4  servings.

*Substitute 1 1/2 teaspoons dried basil leaves.

**Substitute 4 ounces (1 cup) fresh green beans, cut into 1-inch pieces.

Tip: Arborio rice is used because of its higher starch level that gives this recipe its creamy texture.