Rice pilaf with carrots, raisins, orange zest

Yield: 4 servings

Measure Ingredient
1 cup Basmati rice
3 cups Vegetable stock; hot
1 \N Onion; chopped
½ teaspoon Cinnamon
½ teaspoon Cumin
5 larges Carrots; peeled and coarsely grated (2 1/2 to 3 cups)
\N \N Zest of one orange; grated
⅓ cup Raisins and/or apricots; plumped in hot water; coarsely chopped


cover the rice with cold water and soak for an hour. Drain. Bring the stock to a boil in a medium saucepan. Keep warm.Ladle 1 cup of the stock into a saute pan and add the chopped onion. Cook until the onion is tender and translucent, about 15 minutes. Add the spices and cook for a few minutes longer. Add the carrots, orange zest and rice and cook for a minute or two. Add the rest of the stock and the drained fruit and cover the pan. Reduce heat and cook until the rice has absorbed the liquid, about 20 minutes. Let stand, covered, for 10 minutes longer. Fluff with a fork.

Serve with steamed spinach toped with a dollop of nonfat yogurt.

Serving size: 1¾ cups 244 cal 1⅒ g fat 0 mg chol 94.9 mg sod, 4% of calories from fat

Posted on GEnie Food & Wine RT Nov 04, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 03-24-95

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