Spiced rice pilaf

6 sweet ones

Ingredients

Quantity Ingredient
1 cup Brown basmati rice;
1 tablespoon Vegetable oil;
1 small Onion; chopped
1 clove Garlic; minced
4 Whole cloves;
⅛ teaspoon Salt;
2 cups Chicken broth broth;
1 Cinnamon stick;
1 teaspoon Vegetable oil;
1 tablespoon Raisines;
1 tablespoon Almonds; blanched slivered =OR=-
1 tablespoon Pine nuts

Directions

Soak rice 2 hours to shorten cooking time. Rinse and drain. In a large non-stick saucepan, heat 1 tablespoon, heat 1 tablespoon oil and saute onion and garlic until tender, 2 to 3 minutes. Add cloves and cook 1 minute. Add rice and stir to coat. Add salt, broth and the cinnamon stick. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes, until liquid is absorbed. Discard cinnamon stick.

Heat 1 teaspoon oil; add raisins and almonds and warm. Mix with rice and serve. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 176; CHO: Omg; CAR: 31g; PRO: 3g; SOD: 41mg; FAT: 5g;

Source: Light & Easy Diabetes Cusine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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