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Carrot Corn Saffron Rice

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* 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

 

 

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