• 2-1/4 cups canned tomatoes, with juice
• 1/2 cup brown rice, uncooked
• 2/3 cup celery, chopped
• 2/3 cup onion, chopped
• 2 Tbs. tomato paste
• 2 cloves garlic, chopped
• 2 tsp. sugar
• 2-2/3 cups chicken stock or water
• 2 Tbs. plus 2 tsp. fresh basil, chopped or 1 tsp. dried

Place all ingredients, except basil (if using dried, add now), in a nonreactive pot over medium high heat. Season with salt and pepper to taste. Bring mixture to a boil, stirring constantly, breaking up tomatoes with edge of spoon. Reduce heat to low, cover and simmer about 30 minutes or until rice is tender. Stir in fresh basil and serve.

Per serving: calories 167, fat 1.9g, 10% calories from fat, cholesterol 0mg, protein 7.2g, carbohydrates 31.4g, fiber 3.2g, sugar 7.5g, sodium 803mg, diet points 3.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 1.2, Lean meat: 0.5, Fat: 0.0, Sugar: 0.2, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Chianti, Fumé Blanc, or Chenin Blanc.