Lemon-Parsley Rice

PREP: 5 minutes

COOK: 40 minutes (or just 5 minutes if using instant brown rice)

MAKES: 4 accompaniment servings
1     cup low-sodium
    chicken broth
1     cup water
1     cup brown rice
    Salt
2     tablespoons
    chopped parsley
1     teaspoon grated
    fresh lemon peel

1. In 3-quart saucepan, heat broth and water to boiling over high heat. Stir in rice and 1/4 teaspoon salt; heat to boiling. Reduce heat to low; cover and simmer, until rice is tender and all liquid has been absorbed, 40 to 45 minutes.

2. Remove pan from heat and let stand 5 minutes.

3. To serve, fluff rice with fork. Stir in parsley and lemon peel.

+ Each serving: About 175 calories, 4g protein, 36g carbohydrate, 2g fiber, 1g total fat (0g saturated), 0mg cholesterol, 175mg sodium.

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