Yield: 2 Servings
Measure | Ingredient |
---|---|
½ cup | Brown rice |
⅛ teaspoon | Ground cumin |
⅛ teaspoon | Ground ginger |
⅛ teaspoon | Ground cinnamon |
\N dash | Ground cardamom |
\N dash | Ground cloves |
½ tablespoon | Vegetable oil |
1 cup | Chicken broth |
Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned. Add the chicken broth and bring the mixture to a boil.
Lower the heat and simmer for 20 to 30 minutes or until all the liquid is absorbed. Serve with Turkey Patties in Wine Sauce.
Source: Lisa Clarke - Adapted from "Spicy Rice Pilaf with Turkey" Am.
Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 * The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 08-06-95
Posted to MC-Recipe Digest V1 #708 by Lisa Clarke <lisa@...> on Aug 1, 9