| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers, Rice |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Brown Basmati Rice |
| 2 |
c |
Water — or Vegetable Stock |
|
|
Grated Zest Of 1 Lemon |
| 1/4 |
ts |
Ground Nutmeg |
| 1/4 |
ts |
Ground Cloves |
| 1/2 |
ts |
Ground Cinnamon |
| 1/2 |
ts |
Ground Cumin |
| 1/2 |
ts |
Ground Coriander |
|
pn |
Saffron — (optional) |
| 1 |
tb |
Chopped Fresh Parsley — for |
|
|
Garnish |
INSTRUCTIONS
Rinse the rice and soak it for 20 minutes in cold water.
Add all the ingredients except for the parsley to a 2-quart pot. Bring to a
boil, lower the heat, stir, and simmer, covered for 20 minutes or until the
water is absorbed and the rice is cooked. Garnish with the chopped parsley.
Note: this can also be made with white Basmati rice
Variation to .5 cup of the rice add .25 cup cooked lentils, .5 teaspoon
chopped fresh parsley and lemon juice to taste.
Serving Size = .5 cup 118 calories 1 gram fat 0 milligrams cholesterol 3.7
milligrams sodium
(kay's note : this is 9 fat calories, and 7.6% fat per serving.)
Recipe By : "Kay Hinga" <HINGA@IPFWCVAX.BITNET>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“How can a moral wrong be a civil right?”