Rice pilaf with corn

5 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
½ teaspoon Cumin seeds
1 cup Long-grain rice, uncooked
2 tablespoons Freeze-dried chives
¾ teaspoon Curry powder
¼ teaspoon Salt
¼ teaspoon Coarsely ground pepper
11 ounces Vacuum-packed whole kernel corn, (1 can) drained
⅓ cup Water
13¾ ounce No-salt-added chicken broth, (1 can)
2 tablespoons Unsalted dry-roasted peanuts
1 minute, stirring constantly.

Directions

Heat oil in a large saucepan over medium heat. Add cumin seeds; saute 1 minute. Add rice and next 5 ingredients; reduce heat, and cook, uncovered, Add water and chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Remove pan from heat, and let stand, covered, 5 minutes. Stir in unsalted dry-roasted peanuts. Yield: 5 servings (serving size: 1 cup).

Per serving: 205 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 282mg Sodium Recipe by: Cooking Light, Jan/Feb 1994, page 72 Posted to MC-Recipe Digest V1 #418 by igor@... on Jan 28, 1997.

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