Rice pilaf with corn
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| ½ | teaspoon | Cumin seeds |
| 1 | cup | Long-grain rice, uncooked |
| 2 | tablespoons | Freeze-dried chives |
| ¾ | teaspoon | Curry powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Coarsely ground pepper |
| 11 | ounces | Vacuum-packed whole kernel corn, (1 can) drained |
| ⅓ | cup | Water |
| 13¾ | ounce | No-salt-added chicken broth, (1 can) |
| 2 | tablespoons | Unsalted dry-roasted peanuts |
| 1 | minute, stirring constantly. | |
Directions
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, 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@... on Jan 28, 1997.