Subject: Aromatic Golden Rice
From: Unicorn (unicorn@indenial.com)
Date: Wed Aug 29 2001 - 08:25:54 EDT
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F O O D F U N N Y
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Reader Karen Payne sends us this true story of a budding Recitopian:
My daughter Deanna was watching me make coleslaw one evening. She
saw me shred the carrots and the green cabbage in the food processor.
Then I got the purple cabbage ready to go in, and she said, "Eeeww!
You're going to put that yucky stuff in there?" A couple of seconds
passed, and then she said, "Can I put it in?"
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T O D A Y ' S R E C I P E
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Here is another example of how this cookbook adds flavor without fat
or salt. Once again, the "American Heart Association Low-Fat, Low
Cholesterol Cookbook" goes far beyond most such collections by
offering a Middle Eastern inspired recipe designed for the home cook.
All recipes this week are adapted from "American Heart Association
Low-Fat, Low Cholesterol Cookbook" by the American Heart Association,
Clarkson/Potter Publishers, 1997. It is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0812926846/worldwiderecipes
Aromatic Golden Rice
1 cup (250 ml) low-sodium chicken stock
1 cup (250 ml) water
1 cinnamon stick
1 bay (laurel) leaf
1/4 tsp (1 ml) ground cardamom
1/4 tsp (1 ml) ground turmeric or saffron
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) sliced almonds, lightly toasted (optional)
Combine chicken stock, water, and seasonings in a pot and bring to a
boil over moderate heat. Stir in the rice and return to the boil.
Reduce the heat and simmer covered over low heat for 20 minutes.
Remove from heat and allow to sit covered for 10 minutes. Fluff with
a fork and serve topped with toasted almonds if desired. Serves 4 to 6.
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