Low Calorie Rice Recipes for Balanced MealTry the listed low calorie rice recipes and low calorie brown rice recipes as a part of your balanced meal.
Almandine rice
Ingredients:
1 oz long grained rice
¼ teaspoon parsley flakes
¼ cup chicken stock, fat free
1/8 teaspoon dried oregano leaves or ¼ teaspoon fresh oregano leaves
1 teaspoon onion, minced
2 teaspoons silver almonds, toasted
½ teaspoon butter, unsalted
Salt to taste
Method:
Heat a heavy non reactive sauce pan and combine chicken stock, parsley, onions and oregano together.
Bring it to a boil and add butter and rice in it. Reduce heat to low-medium flame and cover the pan. Cook for 20 minutes or till the rice is cooked without stirring. Remove the pan from heat and fluff the rice with a fork. Garnish with toasted almonds and serve hot.
This is a low calorie recipe which provides about 130 calories and 5 gm fat. Serves 1
Chicken fried riceIngredients:
1 oz brown rice
1/8 cup frozen green peas
1/8 cup carrots, peeled and diced
1 garlic clove, minced
½ egg whites
½ spray cooking spray
1/8 cup scallions, chopped
¼ cup chicken broth, fat free
¼ teaspoon soy sauce
1 small cube chicken bouillon
Salt as per taste
Method:
Heat a medium non stick pan. Add the chicken broth and chicken bouillon and boil. After 1 boil reduce the flame and add rice. Cook till done, for approximately 20 minutes.
Take another non stick cooking pan and coat it with cooking spray. Add egg white to it and cook till it gets a scrambles appearance. Leave aside. Recoat the same pan with the cooking spray and sauté garlic and scallions for 2 minutes. Add carrots and peas and cook till done. Add the scrambled egg to mix with the vegetables, cooked brown rice and soy sauce. Toss and cook for 5 minutes. Serve hot. Serves 1 and provides 115 calories and 4 gm fat.
Wild rice with spring asparagus
Ingredients:
1 oz wild rice
1cup water
¼ cup mushrooms, chopped
½ small onion, chopped
½ cup vegetable broth
1 teaspoon balsamic vinegar
2 oz asparagus, trimmed and chopped
1 teaspoon lemon juice
1 teaspoon olive oil, extra virgin preferably
Salt and pepper to taste
Method:
Boil water in a medium saucepan on a medium high flame. After a boil slow down the flame and add rice. Simmer rice for 20 minutes or till cooked. In another skillet or frying pan add half of the vegetable stock, mushrooms and onions. Simmer on a low medium flame till the mushrooms are done or for 10 minutes. Add remaining vegetable broth and asparagus and cook further for 5 minutes or till the asparagus is slightly soft.
Whisk olive oil with lemon juice and balsamic vinegar in a small bowl to make a smooth dressing. Now toss the rice, olive oil dressing and vegetables together. Stir on a medium flame to mix well. Add salt and freshly ground pepper. Serve cold or hot. This recipe serves 1 and provides 200 calories and 5 gm fat.
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