| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Pasta | 5 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1/2 | ts | Cumin seeds |
| 1 | c | Long-grain rice, uncooked |
| 2 | tb | Freeze-dried chives |
| 3/4 | ts | Curry powder |
| 1/4 | ts | Salt |
| 1/4 | ts | Coarsely ground pepper |
| 11 | oz | Vacuum-packed whole kernel corn, (1 can) drained |
| 1/3 | c | Water |
| 13 3/4 | oz | No-salt-added chicken broth, (1 can) |
| 2 | tb | Unsalted dry-roasted peanuts |
| 1 | minute, stirring constantly. |
INSTRUCTIONS
Heat oil in a large saucepan over medium heat. Add cumin seeds; saute 1 minute. Add rice and next 5 ingredients; reduce heat, and cook, uncovered, Add water and chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove pan from heat, and let stand, covered, 5 minutes. Stir in unsalted dry-roasted peanuts. Yield: 5 servings (serving size: 1 cup). Per serving: 205 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 282mg Sodium Recipe by: Cooking Light, Jan/Feb 1994, page 72 Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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