Ingredients

serves 6

　　2 teaspoons canola oil

　　1 red onion, cut into 1/4-inch dice

　　2 small carrots, peeled, cut into 1/4-inch dice

　　1 stalk celery, cut into 1/4-inch slices

　　1/4 cup dry white wine

　　1 1/2 cups brown rice

　　1 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　1/2 teaspoon paprika

　　1/4 teaspoon turmeric

　　1/2 teaspoon ground cumin

　　

Step 1

Heat the oil in a medium skillet over medium heat. Add the onion, carrots, and celery. Cook until tender, 3 to 4 minutes. Add the wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool.

　　

Step 2

Meanwhile, bring a medium saucepan of water to a boil. Stir in the rice, and cook until tender, 25 to 30 minutes. Drain, and add to the bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin. Serve with grilled salmon.

　　

FIT TO EAT RECIPE

Step 3

(Per serving)

　　

Step 4

Calories: 213

　　

Step 5

Fat: 3g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 40g

　　

Step 8

Sodium: 203mg

　　

Step 9

Protein: 6g

　　

Step 10

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.