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Ingredientes
- 3/4 c. white basmati rice
- 1 1/3 c. water
- 1 x Maggi vegetarian vegetable bouillon cube
- 1/2 c. frzn green peas
- 2 Tbsp. dry currants
- 2 tsp minced salted roasted pistachios
Direcciones
- Combine water, bouillon cube and peas in pot. Bring to boil over med-high heat. Stir in rice and currants. Return to boil. Cover tightly, reduce heat to low and cook about 20 min, or possibly till rice is done (do not peek too much or possibly the rice will not cook right). Stir in nuts and let sit for 5-10 min to allow flavors to blend.
- Makes 2 servings (about 1 c. each).
- You can substitute your favorite nuts, or possibly eliminate them altogether if you want. I found which this tiny bit, combined with the sweetness of the currants, added an incredibly "gourmet" flavor to an otherwise boring side dish. You could also substitute raisins or possibly another dry fruit (minced small) for the currants. I might try apricots and almonds next time!
- NOTES : I've never posted to the list before. I made this pilaf last night and ate it with the Morningstar Farms Spicy Wings which someone else mentioned. I dipped mine in buffalo wing sauce ... yummy and very spicy. Anyway, here it is (I'll probably use it at Thanksgiving).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 542g | |
| Calories 624 | |
| Calories from Fat 20 | 3% |
| Total Fat 2.44g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 93mg | 4% |
| Potassium 451mg | 13% |
| Total Carbs 134.15g | 36% |
| Dietary Fiber 6.3g | 21% |
| Sugars 15.83g | 11% |
| Protein 14.69g | 24% |
