Recipe Details

Golden Currant Pilaf with Cinnamon

Number of Servings: 6

Serving Size: 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.

Name: Amount:
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.

Nutritional Information (per serving)
Calories 179
Calories from Fat 22
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 229mg
Potassium n/a
Carbohydrates 37g
Dietary Fiber 1g
Sugars 10g
Protein 4g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1-1/2 Starch1 Fruit