Seasoned Basmati Rice

recipe
Spices are tied in a bouquet garni so they're easy to remove after cooking. And the cheesecloth-wrapped bouquets, bundled in food-safe cellophane, are also good stocking stuffers on their own. Include these directions with each package of rice: Bring 3 cups water to a boil; add bouquet garni and 1 1/2 cups rice mixture, and cook 18 minutes or until rice and lentils are tender. Discard bouquet garni; stir 1/2 teaspoon salt into rice mixture.

Yield:

About 6 cups uncooked rice mixture (serving size: cooked: 1/2 cup)

Recipe from

Nutritional Information

Calories 118
Caloriesfromfat 3 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 3.7 g
Carbohydrate 25.3 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 150 mg
Calcium 9 mg

Ingredients

Bouquet garni:
1 teaspoon cardamom pods, toasted
16 whole cloves
8 black peppercorns
2 (3-inch) cinnamon sticks, halved
Remaining ingredients:
4 cups uncooked basmati rice, divided
1 cup lentils, divided
1/4 cup minced crystallized ginger, divided
2 teaspoons cumin seeds, toasted and divided
1 teaspoon white pepper, divided

Preparation

To prepare bouquet garni, combine first 4 ingredients in a small bowl. Divide mixture evenly among 4 packages of a double layer of (4-inch-square) cheesecloth. Gather edges of cheesecloth together; tie securely with kitchen twine.

Place 1 bouquet garni, 1 cup rice, 1/4 cup lentils, 1 tablespoon ginger, 1/2 teaspoon cumin, and 1/4 teaspoon white pepper in each of 4 containers. Seal tightly.

Note: Nutritional analysis includes 1/2 teaspoon salt added for cooking.

Note:

Judith Choate,

November 2005
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