1 cup — rice
1½ tbsps — grated ginger
2 — cloves garlic minced
1 medium — sweet pepper green, chopped
1 medium — sweet pepper red, chopped
½ medium — onion chopped
1 spring — celery chopped finely
2 sprigs — fine leaf thyme chopped finely
⅓ cup — raisins
2 tbsps — butter
Salt to taste
1 Boil rice drain and set aside.
2 Melt butter over a medium flame. Saute the ginger, garlic, and onion for one minute. Add celery, thyme and sweet peppers. Let cook for one minute. (Note: Try not to overcook the sweet pepper because they would lose some of their vibrant colour.)
3 Add raisins and mix well. Allow to saute for about 30 seconds. Add rice. Mix well and adjust salt to taste. (If you like you can add a bit of black pepper now).
4 Remove from heat. Serve hot.
APPROXIMATE MACROS PER SERVING: 170 CALORIES ■ 4 G PROTEIN ■ 37 G CARBS ■ 1.5 G FAT