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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Coating the rice with butter and oil keeps the grains from sticking together while they cook. Ingredients:
1/2 teaspoon ground cumin |
1/4 teaspoon crumbled saffron threads |
1/4 teaspoon salt |
1 tablespoon unsalted butter |
1 tablespoon olive oil |
1 cup diced (1/4 inch) onion |
2 tablespoons finely minced garlic |
4 carrots, cut into 1/4-inch dice |
1 1/2 cups long-grain rice |
3 1/2 cups chicken broth |
1/2 to 3/4 cup dried cherries |
Directions:
1. 1. Combine the cumin, saffron and salt. Set aside.
2. 2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
3. 3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.
4. Per serving: 240 calories, 44g carbohydrate, 5g protein, 4g fat, 5mg cholesterol (nutritional analysis provided by Parade). Nutritional analysis provided by Parade
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