| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Side dish, Indian, Vegetarian, Ethnic | 4 | Servings |
INGREDIENTS
| 1 | c | Basmati rice (uncooked) |
| 1 | pn | Saffron threads Boiling water |
| 2 | c | Water or vegetable stock |
| 1 | Cinnamon stick | |
| 5 | Whole cloves | |
| 1/4 | ts | Sea salt |
| 1/2 | c | Jaggery or light brown sugar |
| 1 | ts | Crushed cardamom seeds |
| 1/4 | c | Slivered almonds |
| 1/4 | c | Currants |
| 2 | tb | Canola oil |
INSTRUCTIONS
Place rice in a strainer and rinse with cool water until water runs clear. Set aside. Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes. Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside. Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice. Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown. Gently fold into rice mixture, fluff with a fork, and serve. Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol, 72 mg calcium HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and reduce water or broth by 2 tablespoons. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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