1/2 onion, minced
1 Tbsp. vegetable oil
1 1/2 cups quick-cooking brown rice
1 1/4 cups low sodium chicken broth
1/2 tsp. dried thyme, crushed
salt and pepper to taste
2 cups Rome apples, cored and diced
2 Tbsp. parsley, chopped
Saute onion in oil in non-stick skillet until tender; stir in rice and brown slightly. Stir in broth, thyme, salt and pepper; bring to boil. Cover tightly and reduce heat; simmer 15 minutes. Remove from heat; stir in apples and parsley. Serve warm or cold. Makes 4 servings.
Nutritional Analysis Per Serving: Calories, 337; Fat, 6 g; Cholesterol, 0 mg; Fiber, 6 g; Sodium, 31 mg; Percent calories from Fat, 16%.