Detalles de la receta

Golden Currant Pilaf with Cinnamon

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Número de Porciones: 6

Tamaño de la porción: 1/2 cup

This aromatic side dish is especially good when made with basmati rice, a fragrant rice that has a slightly nutty flavor and rich aroma. Turmeric, with its bitter,pungent taste and intense yellow-orange color is very popular in East Indian cooking. If you don't have dried currants on hand, you can use raisins or chopped dried apricots instead.

Nombre: Cantidad:
chopped onion 2 tsp
olive oil 2 tsp
uncooked long grain rice 1 cup
low-fat, low-sodium chicken broth 2 cups
currants,dried 0.50 cup
groound turmeric 1 tsp
ground cinnamon 0.50 tsp
salt 0.50 tsp
chopped fresh parsley, packed 0.25 cup
1:

Saute the onion in the oil in a medium saucepan over medium-low heat until tender, about 5 minutes. Add the rice; cook 1 minute. Stir in the broth, currants, turmeric, cinnamon, and salt.

 2:

Bring to a boil. Reduce the heat; cover and simmer until most of the liquid is absorbed, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Stir in the parsley.
Información nutricional (por porción)
Calorías 179
Calorías de grasa 22
Grasa total 2g
Grasa saturada 0g
Colesterol 0mg
Sodio 229mg
Potasio n/a
Carbohidratos 37g
Fibra dietética 1g
Azúcares 10g
Proteína 4g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1-1/2 Starch1 Fruit
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