Puiiao rice with corn and peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Canola oil |
| 1 | teaspoon | Cumin seeds |
| 1 | cup | Basmati rice; well rinsed |
| 2½ | cup | Water |
| ½ | cup | Frozen peas; thawed |
| ½ | cup | Frozen corn; thawed |
| Salt to taste | ||
Directions
4 SERVINGS VEGAN
PuIIao, from the Persian word "pullo," describes a grain dish that is cooked with many ingredients. PuIlao rice can be served with almost any Indian meal. For special occasions, this dish is often tinted yellow with turmeric or saffron.
In medium saucepan, heat oil over medium heat. Add cumin seeds and cook until medium brown in color.
Add rice and water and bring to a boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 15 minutes. Add peas and corn and simmer for 2 minutes. Add salt. Fluff with a fork and serve right away.
PER SERVING: 216 CAL.; 5G PROT.; 3G TOTAL FAT (0 SAT. FAT); 49G CARB.; 0 CHOL.; 20MG SOD.; 3G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 54 Converted by MM_Buster v2.0l.
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