.
Ingredients:
3 tablespoons slivered almonds
1 tablespoon butter or canola
oil
1-1/2 cups basmati rice*
3 cups chicken or vegetable
broth
1/4 teaspoon salt
1/8 teaspoon black pepper
*Basmati rice is very low
moisture long grain rice used in Indian cooking. It has a distinctive nutty
flavor. You can substitute any long grain, non-converted or parboiled rice
for this recipe.
Instructions:
Toast the almonds on a sheet
pan in a 350F oven for 5-10 minutes or in a heavy skillet over a medium
heat. Melt the butter or heat the oil in a heavy bottomed pot large enough
to hold the rice and broth. Sauté the almonds and the rice for 5
minutes, stirring constantly. Add the hot broth and seasonings and bring
to a boil.
Cover the pan snugly
and turn the heat to low. Cook the rice undisturbed until most of the liquid
is absorbed, approximately 25 minutes. Turn off the heat and let the rice
continue to steam for 10 minutes before fluffing with a fork and serving.
Nutrition Facts:
Amount Per Serving:
Calories 196
Fat 5 g, Cholesterol 5.5
mg,
Sodium 148 mg,
Courtesy Of: www.cyberdiet.com
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