| 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 <reggie@reggie.com> on Jul 18,
1999, converted by MM_Buster v2.0l.
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