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)
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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