| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Eat-lf mail, Low fat, Rice, Side dishes, Vegetarian | 4 | servings |
INGREDIENTS
| 1/2 | pt | Red Raspberries |
| 1/4 | ts | Ground Cinnamon |
| 1/4 | ts | Grated Nutmeg |
| 1/8 | ts | Ground Cloves |
| 2 | c | Julie Sahni's Four Minute Basmati Rice; See Recipe |
| 2 | tb | Toasted Pine Nuts |
INSTRUCTIONS
Set aside half the raspberries for garnish and mince the remaining half. Combine minced raspberries, cinnamon, nutmeg, cloves and 1/4 C water in a nonstick saute pan over med-high heat and bring to a boil. Add rice and mix until the fruit puree is well distributed. Continue cooking until the rice is heated through. Transfer the rice to a heated platter, scatter the reserved raspberries and pine nuts on top and serve. Makes: 4 - 6 servings Posted with permission from Julie Sahni Recipe by: Julie Sahni Posted to EAT-LF Digest by Reggie Dwork <[email protected]> on Jul 18, 1999, converted by MM_Buster v2.0l.
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