Spicy Wehani Rice with Cashews
Preparation Time: 50 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter,
- ¼ cup chicken broth or homemade chicken stock
- 2 teaspoons cumin seed
- ¼ teaspoon ground cloves
- 1 bay leaf
- ¼ teaspoon hot pepper flakes
- 1 medium onion, chopped #2 blade
- 2 cloves garlic, minced
- 1 cup Wehani Rice
- 2 ¼ cups (530 ml) hot water
- ½ teaspoon salt
- ¼ cup roasted cashews, chopped
In the 3-quart (3 L) Saucepan, heat the chicken stock over medium heat, add the cumin seed, cloves and bay leaf, stir until fragrant about 15-20 seconds. Add the red pepper, onion and garlic, sauté until softened. Stir in the rice and coat, cook about 2 minutes. Add the water and salt, cover (close vent) and reduce heat to low. Do not remove the cover lid for about 40 minutes. Remove from heat and let stand covered another 15 minutes. Remove bay leaf, and stir in cashews just before serving.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 130; Fat Grams 5; Carbohydrate Grams 19; Protein Grams 4; Cholesterol mg 0; Sodium mg 311.
THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 5; Sodium Points 14; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 0.