Spiced Rice Pilaf
Source of Recipe
"Light and Easy Diabetes Cuisine" by Betty Marks
Serves: 6
- 1 cup brown Basmati rice
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 4 whole cloves
- 1/8 teaspoon salt
- 2 cups chicken broth
- 1 cinnamon stick
- 1 teaspoon vegetable oil
- 1 tablespoon raisins
- 1 tablespoon blanched slivered almonds or pine nuts
Soak rice 2 hours to shorten cooking time. Rinse and drain.
In a large non-stick saucepan, 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 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.
One serving Equals: Calories: 176, Cholesterol: 0 mg, Carbohydrate: 31 g, Protein: 3 g, Sodium: 41 mg, Fat: 5 g ++++ Exchanges: 2 Starch/Bread, 1 Fat
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