Veggie Life, Summer, 2001: Aromatic Pilaf

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* Exported from MasterCook *

 

AROMATIC PILAF

 

Recipe By :Laxmi Hiremath

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 cup basmati rice -- rinsed and drained

1 1/4 cups water

1/2 cup milk

3/4 teaspoon salt

2 ears fresh corn -- husks and silks

removed

2 bay leaves

1/2 cup chopped onion

2 teaspoons minced garlic

1 tablespoon vegetable oil

1/8 teaspoon turmeric

2 tablespoons chopped cashews

1 tablespoon currants or raisins

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 cup chopped tomato

2 medium zucchini -- diced

 

1. Preheat oven to 350°. In a small bowl,

cover rice with cool water and soak for

10 to 15 minutes. Drain and set aside.

2. In a heavy saucepan, combine water

and milk. Bring to a boil, add rice and

1/2 teaspoon salt, reduce heat to low,

cover, and cook until just tender, about

10 minutes.

3. Grate the corn on the coarse side of a

box grater or, use a small sharp knife to

make a lengthwise slit down each row of

kernels, then with the flat side of a knife,

scrape the milky centers out of the ker-

nels into a bowl. Set aside.

4. In a heavy skillet over medium-high

heat, saute bay leaves, onion, and garlic

in oil, until onion starts to brown, 3 to

4 minutes. Stir in turmeric, cashews,

currants, coriander, and cumin, and

saute 2 to 3 minutes. Add corn, tomato,

zucchini, and remaining 1/4 teaspoon

salt; mix well. Reduce heat to medium,

cover, and cook until zucchini is just

tender, about 5 minutes.

5. In a 2-quart glass baking dish, make

alternating layers of rice and spicy-corn

mixture, beginning and ending with a

layer of rice. Cover with foil and bake for

15 minutes. Remove from oven and let

stand, covered, for 5 minutes.

LACTO

PER SERVING: 204 CAL (20% from fat), 5g PROT, 4g

FAT, 38g CARB, 287mg SOD, 1mg CHOL, 2.2g fiber

 

 

 

Source:

" Veggie Life, Summer, 2001 "

 

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Per Serving (excluding unknown items): 273 Calories; 6g Fat (20.1% calories from

fat); 8g Protein; 48g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 460mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat

Milk; 1 Fat.

 

NOTES : (Editors Note: You can substitute

thawed, frozen corn kernels for the fresh

corn when you must. Just measure 1/2 cup

per ear of corn and use a food mill to

extract the pulp.)

 

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