Brown Rice with Bacon and Apples by Nancy T. Maar
You can serve this for breakfast, brunch, or as a side dish at dinner.
Yields 4 servings; serving size 6 ounces
Calories: 234.78
Protein: 3.70 grams
Carbohydrates: 27.82 grams
Sugar: 6.32 grams
Fat: 12.42 grams
4 slices sugar-free bacon
2 tablespoons cooking oil
1 cup sweet white onion, chopped
2 tart apples, peeled, cored, and chopped
½ cup jicama, peeled and diced
1 teaspoon freshly grated nutmeg
1 teaspoon Splenda 3 cups brown rice, cooked
Cook the bacon until crisp, crumble, and set aside on a fresh paper towel. In a large frying pan, heat the oil over medium heat.
Sauté the onion for about 5 minutes. Add the apples and jicama and stir. Mix in the rest of the ingredients.
Brown Rice
Brown rice has far more nutrition and flavor than white rice. White rice loses nutrients during processing, so brown rice retains more fiber and has extra vitamin B as well. The fiber makes the rice easier to digest.
