| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | 1 | servings | |
INGREDIENTS
| 3/4 | c | White basmati rice |
| 1 1/3 | c | Water |
| 1 | Maggi vegetarian vegetable boullion cube | |
| 1/2 | c | Frozen green peas |
| 2 | tb | Dried currants |
| 2 | ts | Chopped salted; roasted pistacios |
INSTRUCTIONS
Combine water, boullion cube and peas in pot. Bring to boil over med-high heat. Stir in rice and currants. Return to boil. Cover tightly, reduce heat to low and cook about 20 minutes, or until rice is done (don't peek too much or the rice won't cook right). Stir in nuts and let sit for 5-10 minutes to allow flavors to blend. Makes 2 servings (about 1 cup each). You can substitute your favorite nuts, or eliminate them altogether if you want. I found that this tiny bit, combined with the sweetness of the currants, added an incredibly "gourmet" flavor to an otherwise boring side dish. You could also substitute raisins or another dried fruit (chopped small) for the currants. I might try apricots and almonds next time! http://www.care2.com - The Best of The Internet...With A Green Twist! Posted to EAT-LF Digest by "Leah H" <veganleah@animail.net> on Oct 26, 1999, converted by MM_Buster v2.0l.
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