Persian Rice Pilaf

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This is a definite keeper. Sheryl

 

 

* Exported from MasterCook *

 

Persian Rice Pilaf

 

Recipe By :Good Housekeeping, February, 1999

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes REG

Sheryl D Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or pareve margarine

1 small onion -- finely chopped

1 cup basmati rice

1 14 1/2 oz can vegetable broth

2 strips orange peel

1/8 teaspoon ground cinnamon

1/8 teaspoon coarsely ground pepper

1 can chickpeas -- rinsed and drained

1/2 cup loosely packed fresh parsley -- chopped

1/2 cup pitted dates -- chopped

1/4 cup toasted almonds -- chopped

 

In a 3 qt saucepan, melt butter or margarine over medium heat. Add onion and

cook until tender, stirring occasionally. Stir in rice; cook for 1 minute. Add

broth, peel, cinnamon, pepper and 1/4 cup water; heat to a boil over high heat.

Reduce heat to low, cover and simmer 15-18 minutes or until rice is tender and

the liquid is absorbed.

 

Stir in chickpeas; heat through. Remove from the heat and gently stir in

parsley, dates and almonds.

 

 

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Per serving: 463 Calories (kcal); 9g Total Fat; (16% calories from fat); 16g

Protein; 84g Carbohydrate; 0mg Cholesterol; 45mg Sodium

Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0