| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
La times, Latimes1 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Rice |
|
|
Water |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Mixed dried and fresh fruit (to 1 cup); see * Note |
INSTRUCTIONS
* Note: Use fruits such as dried cranberries, raisins, chopped prunes,
apricots, pineapple and orange or tangerine segments.
Wash rice in cold water. Drain. Place in heavy 2-quart saucepan, add 4 cups
water and bring to boil. Quickly stir in fruit. Cover immediately and
reduce heat to lowest setting. Cook until rice is tender and water is
absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 5 to
10 minutes. Fluff with fork before serving. Yields 6 servings.
Each serving: 211 calories; 198 mg sodium; 0 cholesterol; 1 gram fat; 47
grams carbohydrates; 3 grams protein; 0.23 gram fiber
Recipe Source: Los Angeles Times - 10-28-1998 Recipe from "El Charro Cafe"
by Carlotta Dunn Flores (Fisher Books; $24.95)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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