Guest guest Posted July 14, 2001 Report Share Posted July 14, 2001 * Exported from MasterCook * Carrot Corn Saffron Rice Recipe By :Nantucket Table by Susan Simon Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts water 1/2 teaspoon saffron threads 2 new onions -- thinly sliced 2 tablespoons corn oil 4 carrots -- shredded 4 ears of corn; kernels 1 cup basmati rice 1/2 cup coarsely chopped fresh cilantro salt In a saucepan, boil the water and saffron, reduce the heat, and simmer, cover askew, for 45 minutes, to color and flavor the cooking water for the rice. In a skillet over medium heat, sauté the onions in the corn oil until transparent. Add the carrots, stir, and cook for 5 minutes. Add the corn and cook for 3 minutes. Remove from heat and let cool. Cook the rice in the boiling saffron water over medium heat, cover askew, until tender but not soft, 10 to 12 minutes. Drain and let cool. In a bowl, mix the vegetables and cilantro with the rice. Season to taste with salt. Serve at room temperature. Makes 6 servings. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 217 Calories; 6g Fat (23.8% calories from fat); 5g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 55mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1 Fat. NOTES : This saffron-tinted rice is the perfect accompaniment to grilled fish or a spicy main course. Make sure all the ingredients are summertime fresh. Nutr. Assoc. : 0 0 5103 0 0 3210 0 0 0 Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb NEW VegRecipe links http://home.earthlink.net/~kitpath/links/LibDiet.htm Quote Link to comment Share on other sites More sharing options...
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