3\/4 C. long-grain rice
\n1 (14 1\/2-ounce) can fat-free chicken broth
\n1\/8 tsp. saffron or turmeric
\n2 T. white wine vinegar
\n1 tsp. olive oil
\n1 clove minced garlic
\n1\/4 tsp. white pepper
\n1\/2 C. each chopped red and green bell pepper
\n1\/4 C. sliced scallions
\n1\/4 C. sliced black olives
\nLettuce<\/p>\n
Combine rice, broth and saffron or turmeric and microwave on high (100 percent power) for 5 minutes. Reduce power to low (30 percent power) and microwave 20 minutes. Let stand 5 minutes. Cool. In a large bowl, mix together vinegar, oil, garlic and pepper. Add cooked rice, bell peppers, scallions and olives; toss lightly. Serve on lettuce.<\/p>\n
Yield: 4 servings
\nCalories: 171
\nFat: 2g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 C. long-grain rice 1 (14 1\/2-ounce) can fat-free chicken broth 1\/8 tsp. saffron or turmeric 2 T. white wine vinegar 1 tsp. olive oil 1 clove minced garlic 1\/4 tsp. white pepper 1\/2 C. each chopped red and green bell pepper 1\/4 C. sliced scallions 1\/4 C. sliced black olives Lettuce Combine rice, broth and saffron or turmeric and microwave on high (100 percent power) for 5 minutes. Reduce power to low (30 percent power) and microwave 20 minutes….<\/p>\n