| | | | 2 |  | teaspoons canola oil | | | | | 1 | | red onion, cut into 1/4-inch dice | | | | | 2 | | small carrots, peeled, cut into 1/4-inch dice | | | | | 1 | | stalk celery, cut into 1/4-inch slices | | | | | 1/4 | | cup dry white wine | | | | | 1 1/2 | | cups brown rice | | | | | 1 | | teaspoon coarse salt | | | | | 1/4 | | teaspoon freshly ground pepper | | | | | 1/2 | | teaspoon paprika | | | | | 1/4 | | teaspoon turmeric | | | | | 1/2 | | teaspoon ground cumin | | | | | 1. In a medium skillet, heat oil over medium heat. Add onion, carrots, and celery. Cook until tender, 3 to 4 minutes. Add wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool. | | | | | 2. Meanwhile, bring a medium saucepan of water to a boil. Stir in rice, and cook until tender, 25 to 30 minutes. Drain, and add to bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin. | | | | | | Per serving: 213 calories, 3 g fat, 0 mg cholesterol, 40 g carbohydrate, 203 mg sodium, 6 g protein, 3 g fiber. |
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