1 C. fat-free low-sodium canned chicken broth
1/2 C. brown basmatti rice
1 tsp. grated lemon zest
1 tsp. olive oil
1 small onion, about 3 oz., chopped
1/2 lb. green cabbage, coarsely chopped
1 T. fresh lemon juice

In a medium saucepan, bring broth to a boil. Stir in rice and lemon zest. Reduce heat, cover, and simmer until rice is tender and the broth has been absorbed, about 20 to 25 minutes. Meanwhile, heat olive oil in a heavy skillet. Add onion and green cabbage; saut� for 5 minutes, until vegetables are wilted but still crisp to the bite. Stir in lemon juice. When rice is cooked, fold in cooked cabbage mixture. Serve at once.

Yield: 4 servings
Calories: 122
Fat: 2g
Fiber: 3g