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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Meats Pasta 5 Servings

INGREDIENTS

1 T Vegetable oil
1/2 t Cumin seeds
1 c Long-grain rice, uncooked
2 T Freeze-dried chives
3/4 t Curry powder
1/4 t Salt
1/4 t 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 T Unsalted dry-roasted peanuts

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, 1    minute, stirring constantly.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 93
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 118mg
Potassium: 44.8mg
Carbohydrates: 11.4g
Fiber: <1g
Sugar: <1g
Protein: 1.7g


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