1 tbsp Vegetable oil
1/2 tsp Cumin seeds
1 cup Long-grain rice, uncooked
2 tbsp Freeze-dried chives
3/4 tsp Curry powder
1/4 tsp Salt
1/4 tsp Coarsely ground pepper
11 oz Vacuum-packed whole kernel corn, (1 can) drained
1/3 cup Water
13 3/4 oz No-salt-added chicken broth, (1 can)
2 tbsp Unsalted dry-roasted peanuts
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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, 1 minute, stirring constantly.
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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