2 cups basmati rice
3 cups chicken or vegetable broth
1/4 teaspoon crumbled saffron
2 tablespoons extra-virgin olive oil
1 cup finely-diced carrots
1/2 cup frozen peas
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Place the rice in a large saucepan. Add the broth and saffron; bring to a boil. Stir, cover, reduce the heat and simmer until tender, about 10 minutes. Let rest, covered, for 5 minutes. Fluff with a fork.
Heat the olive oil in a skillet over low heat. Wilt the carrots for 8 minutes, adding the peas in the last 3 minutes. Add to the rice, season with salt and pepper, then fluff with a fork. Serve immediately.
This recipe yields 8 servings.
Per serving: 240 calories, 44g carbohydrate, 5g protein, 5g fat, no cholesterol.
Comments: Basmati rice is a fragrant, extra-long grain rice that swells to three times its size.
Nutrition Facts
Servings Per Recipe: 8
Amount Per Serving
Calories: 191
Calories from Fat 20.9%
Total Fat
4g
Cholesterol
0mg
Sodium
40mg
Carbohydrate
33g
Dietary Fiber
trace
Protein
4g
Exchanges: 2 Grain(Starch)
Rating: ()
Added On: April 15, 2008
* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 10-24-2004
