| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Basmati rice |
| 3 |
c |
Vegetable stock — hot |
| 1 |
|
Onion — chopped |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Cumin |
| 5 |
lg |
Carrots — peeled and |
|
|
Coarsely |
|
|
Grated (2 1/2 to 3 cups) |
|
|
Zest of one orange — |
|
|
Grated |
| 1/3 |
c |
Raisins and/or apricots |
|
|
Plumped in hot water |
|
|
Coarsely chopped |
INSTRUCTIONS
cover the rice with cold water and soak for an hour. Drain. Bring the stock
to a boil in a medium saucepan. Keep warm.Ladle 1 cup of the stock into a
saute pan and add the chopped onion. Cook until the onion is tender and
translucent, about 15 minutes. Add the spices and cook for a few minutes
longer. Add the carrots, orange zest and rice and cook for a minute or two.
Add the rest of the stock and the drained fruit and cover the pan. Reduce
heat and cook until the rice has absorbed the liquid, about 20 minutes. Let
stand, covered, for 10 minutes longer. Fluff with a fork. Serve with
steamed spinach toped with a dollop of nonfat yogurt.
Serving size: 1 3/4 cups 244 cal 1.1 g fat 0 mg chol 94.9 mg sod Eat More,
Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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