• 2/3 cup chicken stock
• 2/3 cup water
• 2/3 cup long grain white rice
• 2 Tbs. pine nuts or chopped almonds
• 2 tsp. olive oil
• 2 Tbs. Kalamata or other olives
• 1 Tbs. lemon juice
• 1 scallion, trimmed and minced
• 1/2 tsp. mint, or 1 Tbs. fresh, chopped
• 2 Tbs. Parmesan cheese

Preheat oven to 350°F. Combine stock and water in a saucepan and bring to a boil over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes covered. Place pine nuts in a shallow pan and toast in oven 3-5 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool. Transfer cooked rice to a bowl and fluff with a fork. Stir in oil. Add remaining ingredients, pine nuts and pepper to taste and toss.

Per serving: calories 184, fat 6.0g, 30% calories from fat, cholesterol 2mg, protein 5.3g, carbohydrates 26.8g, fiber 1.1g, sugar 1.3g, sodium 212mg, diet points 4.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 1.5, Lean meat: 0.3, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.1

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