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CATEGORY CUISINE TAG YIELD
Eggs Rice 8 Servings

INGREDIENTS

2 1/2 c Basmati rice
1/2 t Saffron, either
Powdered or threadsLet
Soak in 1 T. hot
Water for a few minutes), Water for a few minutes
3 Eggs
1 c Plain yogurt
1/3 c Oil

INSTRUCTIONS

rinse rice several times.  Cook rice in rice cooker or put rice in
medium sauce pan along with 2 1/2 cups of water. Bring to a boil,  then
simmer with the pan covered about 15-20 minutes or until the  rice is
firm, but not mushy.  Pour out any remaining water (if any)  and set
aside. Beat the eggs, yogurt, saffron water, and oil  together. It
should look like a creamy yellow sauce. Add rice and  stir until all
rice is coated withsauce.. Turn into a 2 quart greased  pyrex bowl or a
9x9 glass baking dish. Bake at 400 degrees (F)for 40  minutes. Let cool
about 10 minutes. Loosen sides and invert onto  serving dish.  The
outside will be a nice brown. garnish with green  and red grapes, or
chicken or lettuce or anything else you might wish.  note: the original
recipe called for diced chicken stirred into the  mix, but that didn't
work well for us. One boy wouldn't eat chicken  for 5 years after that.
But he loves the rice!  Julie Kunkel  Seattle, Washington  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 126
Calories From Fat: 101
Total Fat: 11.3g
Cholesterol: 71.6mg
Sodium: 48.1mg
Potassium: 97.5mg
Carbohydrates: 2.3g
Fiber: 0g
Sugar: 2.2g
Protein: 4g


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