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The Rice Diet Solution by Kitty Gurkin Rosati, Robert Rosati

A great dish in the fall or winter. The caramelized onions are a slice of heaven!
Yield: 7 cups, 10 servings
(3/4 cup per serving)


• 2½ pounds Brussels sprouts
• 3 red onions, medium, thinly sliced
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, sliced
• 10 unsalted sun-dried tomatoes, chopped
• 8 ounces chestnuts, roughly chopped


Clean and steam Brussels sprouts for 5 to 7 minutes. Allow to cool and cut in half.

Saute onion slices in 1 tablespoon of extra virgin olive oil over high heat until caramelized.
Add garlic and cook one minute more.
Place onions in a bowl.

Saute Brussels sprout halves in 1 tablespoon of extra virgin olive oil.
Cook until caramelized.

Add onions, sundried tomatoes, and chestnuts.
Combine and cook 1 to 2 minutes more.

Each serving contains approximately:
Calories 109, Fat calories 30, Fat 3.3 g, Saturated fat 0.5 g, Cholesterol 0 mg, Protein 2 g, Carbohydrate 18 g, Dietary fiber 2 g, Sodium 51 mg, Calories from fat 27%, Calories from saturated fat 4%
Allowances: 3/5 fat + 3/4 starch + 1 vegetable



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