INGREDIENTS 

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

DIRECTIONS

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