Rice Pilaf India flair
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Rice Pilaf India flair calories by ingredient
Introduction
This is a throw together that my husband loves. He'd rather have this than what goes on top This is a throw together that my husband loves. He'd rather have this than what goes on topNumber of Servings: 8
Ingredients
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1 cup Indian Basmati rice
2 cups of water
1 1/2 tsp Ground Tumeric
1/2 tsp Paprika
1 tsp kosher salt
1 T Olive Oil, divided
1 onion, medium, diced small
6 cloves of garlic (or 3 really big ones) minced
1 tsp Cumin seed (or ground cumin)
1 tsp Coriander seed (or ground coriander)
Directions
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.
