Spiced Rice Pilaf Recipe
Yield: 6 Sweet onesRecipe by luhu.jp
Ingredients:
1 cup: Brown basmati rice,
1 tbsp: Vegetable oil,
1 small: Onion, chopped
1 centiliter: Garlic, minced
4: Whole cloves,
1/8 tsp: Salt,
2 cup: Chicken broth broth,
1: Cinnamon stick,
1 tsp: Vegetable oil,
1 tbsp: Raisines,
1 tbsp: Almonds, blanched slivered =OR=-
1 tbsp: Pine nuts,
Directions:
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a
large non-stick saucepan, heat 1 tablespoon, heat 1 tablespoon oil
and saute onion and garlic until tender, 2 to 3 minutes. Add cloves
and cook 1 minute. Add rice and stir to coat. Add salt, broth and
the cinnamon stick. Bring to a boil. Cover, reduce heat and simmer
20 to 25 minutes, until liquid is absorbed. Discard cinnamon stick.
Heat 1 teaspoon oil; add raisins and almonds and warm. Mix with rice
and serve. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1
FAT EXCHANGE; CAL: 176; CHO: Omg; CAR: 31g; PRO: 3g; SOD: 41mg; FAT:
5g;
Source: Light & Easy Diabetes Cusine by Betty Marks Brought to you and
yours via Nancy OBrion and her Meal-Master
Source from luhu.jp
large non-stick saucepan, heat 1 tablespoon, heat 1 tablespoon oil
and saute onion and garlic until tender, 2 to 3 minutes. Add cloves
and cook 1 minute. Add rice and stir to coat. Add salt, broth and
the cinnamon stick. Bring to a boil. Cover, reduce heat and simmer
20 to 25 minutes, until liquid is absorbed. Discard cinnamon stick.
Heat 1 teaspoon oil; add raisins and almonds and warm. Mix with rice
and serve. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1
FAT EXCHANGE; CAL: 176; CHO: Omg; CAR: 31g; PRO: 3g; SOD: 41mg; FAT:
5g;
Source: Light & Easy Diabetes Cusine by Betty Marks Brought to you and
yours via Nancy OBrion and her Meal-Master
Source from luhu.jp