Thursdays have always been one of my favorite days of the week. Sure, I love Saturdays and Sundays, but I've always been a fan of Thursdays. I was born on a Thursday. Maybe that has something to do with my favoritism. Or maybe I just love Thursdays because they're such promising days.
On Monday, I'm mourning the weekend. By Tuesday I'm usually revved up for the week. On Wednesday, though, the weekend seems so far away.
And then comes Thursday. And when it's Thursday, it's almost Friday. There's hope in the air!
So how in the world did I forget on Thursday that today would be Friday and Friday means Freestyle Friday? When it's Freestyle Friday, I can ramble about whatever I want - even if it isn't food-related! I can't believe I forgot.
Oh, well. It looks like I missed my chance this week, 'cause I promise the Twitter followers this recipe would be happening today. So here it is: a fab recipe for "fried" rice that the husband and I both loved - two nights in a row. It's a low GI recipe, so even though it's a little high on the carb meter, it's filled with vegetables and nutrients and, therefore, good for me!
And here's something that's good for you: the Weekend Potluck. Looking for a weekly roundup of fabulous recipes? That's your ticket. I'm sure you'll find something perfect no matter what day of the week it is.
Healthy "Fried" Rice
Slightly Adapted From Rick Gallop's Recipe
1 1/2 cups low-sodium fat-free chicken broth
3/4 cup wild rice
1 pinch salt
1 teaspoon light olive oil
3 oz. sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/4 cup light soy sauce
In saucepan, bring 1 1/4 cups broth, rice and salt to boil. Reduce heat to low, cover and cook for 25 minutes or until liquid is absorbed. Fluff with fork and set aside.
In large skillet sprayed with nonstick spray, heat the oil over medium-high heat. Cook mushrooms for a minute or two. Add onion, carrot, celery and cooked rice. Cook, stirring for 2 minutes.
Add remaining chicken stock and soy sauce and cook for 5 minutes.
Makes 4 servings
As per the ingredients in my pantry: 113 calories, 1 g fat, 21.9 g carbs, 1.75 g fiber, 4 g protein