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Basmati is a delicate, aromatic rice that lends a softer texture than the chewy wild rice, which is actually the seed of a marsh grass. To streamline preparation, cook the onions while the rice is simmering. The chutney can accompany a number of grain dishes or serve as a sandwich spread with cream cheese.

Recipe by Cooking Light January 2001

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Yield:
6 servings (serving size: about 3/4 cup rice, about 1 1/2 tablespoons onion, about 2 1/2 tablespoons chutney, and 1 tablespoon almonds)
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Ingredients

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Directions

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  • Combine first 4 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add basmati rice. Return mixture to a boil; cover, reduce heat, and simmer for 25 minutes. Stir in green peas; cook 5 minutes. Remove from heat; let stand, covered, 5 minutes.

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  • Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; sauté 20 minutes or until golden brown, stirring frequently.

  • Divide the rice mixture evenly among 6 plates; top each serving with the caramelized onions, chutney, and almonds.

  • (Totals include Date Chutney)

Nutrition Facts

383 calories; calories from fat 16%; fat 6.9g; saturated fat 0.9g; mono fat 4.2g; poly fat 1.4g; protein 9.2g; carbohydrates 74.7g; fiber 6.5g; iron 2mg; sodium 419mg; calcium 52mg.
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