| 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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