Guest guest Posted January 31, 2002 Report Share Posted January 31, 2002 * Exported from MasterCook * Orange Saffron Rice Recipe By : Moosewood Restaurant New Classics, page 146 Serving Size : 3 Preparation Time :0:00 Categories : *Grains Fruits Rice Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups brown basmati rice 2 teaspoons vegetable oil 2 teaspoons freshly grated orange peel 1/3 teaspoon turmeric 1/3 teaspoon ground cardamom 3/4 teaspoon salt generous pinch of saffron 2 1/4 cups water Serves 3 to 4. Preparation time: 5 to 10 minutes. Cooking time: 50 minutes At Moosewood, we like to serve this golden, fragrant rice with curries, grilled vegetables, and seafood. Customers always remark on its lovely color and slightly sweet flavor. If you are pressed for time, replace the brown basmati rice with white basmati, which cooks in 15 minutes. Try it accompanied by Black Bean Mango Salsa and Curried Corn (see separate recipes.) In a small, heavy pot with a tight-fitting lid, sauté the rice with the oil, orange peel, turmeric, cardamom, salt, and saffron for 1 or 2 minutes. Stir constantly to coat the grains with oil and to prevent sticking. Add the water and bring to a boil; then reduce the heat, cover, and cook on very low heat until all of the water is absorbed) about 50 minutes. Fluff the rice before serving. PER 7.5-OUNCE SERVING: 259 CALORIES, 4.9 G PROTEIN, 4.1 G FAT, 50.1 G CARBOHYDRATES, 1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 450.5 MG SODIUM, 4.1 G TOTAL DIETARY FIBER - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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