Rice Pilaf India flair
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Indian Basmati rice2 cups of water1 1/2 tsp Ground Tumeric1/2 tsp Paprika1 tsp kosher salt1 T Olive Oil, divided1 onion, medium, diced small6 cloves of garlic (or 3 really big ones) minced1 tsp Cumin seed (or ground cumin)1 tsp Coriander seed (or ground coriander)
in a sieve, wash rice until water runs clean. Add rice, water, tumeric, paprika, salt & 1 tsp Olive Oil to a pot and cook rice for approximately 20 minutes until done (according to directions on the package).
In a non-stick pan, toast cumin seed and coriander seed, remove from heat and grind roughly in a mortar or a spice grinder and return to pan. (If already using already ground spice add when adding garam masala). Add remaining olive oil and garam masala, cumin and coriander. Cook until aromatic (about 1 minute). add onion and garlic and saute until translucent (about 10 minutes). (remember, chicken broth is there to keep things moist, only add chicken broth is you feel things are drying out). add peas, carrots and corn and cook until its hot (about 5 minutes being careful not to cook until mushy).
add cooked rice to skillet and mix well, adding chicken broth by tablespoons to keep moist. mix well and serve. excellent stand alone dish or can be used as a base for a meat and sauce dish.
Calories: 64.4 per serving.
Serving Size: makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEWYTCHINGOPUS.
In a non-stick pan, toast cumin seed and coriander seed, remove from heat and grind roughly in a mortar or a spice grinder and return to pan. (If already using already ground spice add when adding garam masala). Add remaining olive oil and garam masala, cumin and coriander. Cook until aromatic (about 1 minute). add onion and garlic and saute until translucent (about 10 minutes). (remember, chicken broth is there to keep things moist, only add chicken broth is you feel things are drying out). add peas, carrots and corn and cook until its hot (about 5 minutes being careful not to cook until mushy).
add cooked rice to skillet and mix well, adding chicken broth by tablespoons to keep moist. mix well and serve. excellent stand alone dish or can be used as a base for a meat and sauce dish.
Calories: 64.4 per serving.
Serving Size: makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BEWYTCHINGOPUS.
Nutritional Info Amount Per Serving
- Calories: 65.8
- Total Fat: 2.1 g
- Cholesterol: 0.2 mg
- Sodium: 344.7 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.2 g
- Protein: 1.7 g