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Spiced Rice Pilaf Recipe
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1 c Brown basmati rice; 1 tb Vegetable oil; 1 sm Onion; chopped 1 cl Garlic; minced 4 Whole cloves; 1/8 ts Salt; 2 c Chicken broth broth; 1 Cinnamon stick; 1 ts Vegetable oil; 1 tb Raisines; 1 tb Almonds; blanched slivered -=OR=- 1 tb Pine nuts 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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