Spiced rice pilaf
6 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown basmati rice; |
| 1 | tablespoon | Vegetable oil; |
| 1 | small | Onion; chopped |
| 1 | clove | Garlic; minced |
| 4 | Whole cloves; | |
| ⅛ | teaspoon | Salt; |
| 2 | cups | Chicken broth broth; |
| 1 | Cinnamon stick; | |
| 1 | teaspoon | Vegetable oil; |
| 1 | tablespoon | Raisines; |
| 1 | tablespoon | Almonds; blanched slivered =OR=- |
| 1 | tablespoon | Pine nuts |
Directions
Soak rice 2 hours to shorten cooking time. Rinse and drain. In a large non-stick saucepan, heat 1 tablespoon, 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 a 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. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 176; CHO: Omg; CAR: 31g; PRO: 3g; SOD: 41mg; FAT: 5g;
Source: Light & Easy Diabetes Cusine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master