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Greek Rice

side dishes, rice & grains

1 cup long grain rice
2 teaspoons olive oil
1 clove garlic; minced
1 tablespoon snipped fresh thyme
--or 1 teaspoon dried thyme; crushed
1 1/2 teaspoon snipped fresh rosemary
--or 1/2 teaspoon dried rosemary; crushed
1/4 cup thinly sliced green onion
2 tablespoons finely chopped pitted kalamata oliv
--about 7
2 tablespoons fresh lemon juice
1 whole olives; optional
fresh thyme sprig; optional

Combine rice, olive oil, garlic, 2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to boiling. Reduce heat. Cover and simmer 15 minutes or till rice is tender and liquid is absorbed. Remove from heat; let stand, covered, for 5 minutes.

Stir in thyme, rosemary, onion, olives, and lemon juice. Garnish with whole olives and a fresh thyme sprig, if desired.

Makes 6 servings.

Nutrition facts per serving: 135 cal., 3 g total fat (0 g sat. fat), 0 mg cholesterol, 115 mg sodium, 26 g carbohydrate., 0 g dietary fiber, 2 g pro. Daily Value: 10% iron.

Food exchanges: 1 1/2 bread, 1/2 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00

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