| 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
A Message from our Provider:
“Jesus: Eternal Combustion Protection”