|1 cup||Brown Basmati Rice|
|2 cups||Water -- or Vegetable Stock|
|Grated Zest Of 1 Lemon|
|¼ teaspoon||Ground Nutmeg|
|¼ teaspoon||Ground Cloves|
|½ teaspoon||Ground Cinnamon|
|½ teaspoon||Ground Cumin|
|½ teaspoon||Ground Coriander|
|pinch||Saffron -- (optional)|
|1 tablespoon||Chopped Fresh Parsley -- for|
|1||gram fat 0 milligrams cholesterol|
Rinse the rice and soak it for 20 minutes in cold water.
Add all the ingredients except for the parsley to a 2-quart pot.
Bring to a boil, lower the heat, stir, and simmer, covered for 20 minutes or until the water is absorbed and the rice is cooked.
Garnish with the chopped parsley.
Note: this can also be made with white Basmati rice Variation to ½ cup of the rice add ¼ cup cooked lentils, ½ teaspoon chopped fresh parsley and lemon juice to taste.
Serving Size = ½ cup
3.7 milligrams sodium
(kay's note : this is 9 fat calories, and 7⅗% fat per serving.) Recipe By : "Kay Hinga" <HINGA@...>
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