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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This recipe comes from the Spring 2003 issue of Diabetes and You -exchanges: 2 starch/bread, 1 fat. SOAK RICE FOR 2 HOURS PRIOR TO MAKING THIS RECIPE-RINSE AND DRAIN WELL BEFORE COOKING Ingredients:
1 cup brown basmati rice |
1 tablespoon vegetable oil |
1 small onion, chopped |
1 clove garlic, minced/crushed |
4 whole cloves (the spice, not garlic) |
1/8 teaspoon salt |
2 cups chicken broth |
1 cinnamon stick |
1 teaspoon vegetable oil (seperate from the tablespoon) |
1 tablespoon raisins |
1 tablespoon blanched slivered almonds or 1 tablespoon pine nuts |
Directions:
1. Heat 1 tablespoon oil and saute onion and garlic until tender.
2. Add cloves and cook for 1 minute.
3. Add rice, stir to coat, then add salt, broth, and cinnamon stick.
4. Bring to a boil, reduce heat and simmer 20-25 minutes, until liquid is absorbed.
5. In seperate pan, heat 1 tsp oil and add raisins and almonds-heat through.
6. Add raisins/nuts to rice, discard cinnamon stick, mix well and serve.
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