Recipe By : The Fabled Rices Of India by Laxmi Hiremath
Serving Size : 4 Preparation Time :0:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Basmati rice
1 c Swiss chard leaves -- chopped
1 1/2 c Water
2 tb Mild oil or unsalted butter
4 Whole cloves -- ground
1/8 ts Cinnamon
8 Baby carrots
1/2 ts Salt
1 sm Onion -- peeled, thinly sliced
4 cl Garlic -- thinly sliced
Wash and soak the rice. Drain and set aside. Place the chard leaves
in a small dry skillet. Stir and cook over medium heat until wilted,
about 5 minutes. Transfer to a food processor or blender with 1/2 cup
of the water and blend into a smooth puree. Set aside. Heat 1 tb oil
in a 2-1/2 to 3 qt saucepan over moderate heat. Add the cloves and
cinnamon. Stir until aromatic, about 30 seconds. Immediately add the
carrots and rice and stir-fry for 4 to 5 minutes.
Add the leafy green puree, the salt and remaining 1 cup water. Bring
to a boil, reduce the heat to low, cover, and simmer until the rice
is tender, 15 minutes. While the rice is cooking, fry the onion and
garlic in the remaining 1 tb oil until brown. Set aside. Remove rice
from heat and let stand, covered, for 5 minutes. Fluff with a fork
and transfer to a heated serving platter. Garnish with the fried
onion and garlic.
Serve hot or warm.
Yield: 4 Servings
Per serving: 260 cal, 4 g protein, 45 g carbs, 7 g fat (1 g sat),
0 mg cholesterol, 308 mg sodium, 3 g fiber.
