• 2 cups water or chicken stock
• 1 cup basmati rice
• 1/8 tsp. saffron
• 1-1/2 tsp. olive oil
• 1 Tbs. unsalted butter
• 1/2 onion, diced
• 3/4 cup celery, diced
• 2 ounces canned sliced mushrooms
• 1/4 cup plus 2 Tbs. raisins
• 1-1/2 tsp. fresh parsley
• 1/2 tsp. sage
• 1/2 tsp. marjoram
• 1 small apple, peeled, cored and diced
• 1/2 cup chicken stock

Bring water to a boil in a saucepan over high heat. Stir in rice and saffron and immediately reduce heat to low. Cover and simmer 15-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes, covered. Fluff with a fork and chill thoroughly before mixing dressing.

Heat butter in oil in a large Dutch oven over medium high heat. Sauté onion and celery 4-5 minutes, stirring frequently until onions are translucent. Add mushrooms and sauté 2 minutes. Stir in rice and remaining ingredients, except stock, and mix thoroughly. Add enough chicken stock to moisten mixture. Serve immediately.

Per serving: calories 302, fat 5.3g, 16% calories from fat, cholesterol 8mg, protein 5.2g, carbohydrates 59.5g, fiber 3.7g, sugar 16.4g, sodium 185mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 1.0, Bread: 2.3, Lean meat: 0.1, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0

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