1 cup basmati rice (uncooked)
1 pinch saffron threads boiling water
2 cup water or vegetable stock
1 cinnamon stick
5 whole cloves
1/4 teaspoon sea salt
1/2 cup jaggery or light brown sugar
1 teaspoon crushed cardamom seeds
1/4 cup slivered almonds
1/4 cup currants
2 tablespoon canola oil
Place rice in a strainer and rinse with cool water until water runs clear. Set aside.
Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.
Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside.
Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice.
Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown.
Gently fold into rice mixture, fluff with a fork, and serve.
Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol, 72 mg calcium
HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and reduce water or broth by 2 tablespoons.
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