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Ingredients
- 3/4 c. White basmati rice
- 1 1/3 c. Water
- 1 x Maggi vegetarian vegetable boullion cube
- 1/2 c. Frzn green peas
- 2 Tbsp. Dry currants
- 2 tsp Minced salted, roasted pistacios
Directions
- Combine water, boullion cube and peas in pot. Bring to boil over med-high heat. Stir in rice and currants. Return to boil. Cover tightly, reduce heat to low and cook about 20 min, or possibly till rice is done (do not peek too much or possibly the rice will not cook right). Stir in nuts and let sit for 5-10 min to allow flavors to blend.
- Makes 2 servings (about 1 c. each).
- You can substitute your favorite nuts, or possibly eliminate them altogether if you want. I found which this tiny bit, combined with the sweetness of the currants, added an incredibly "gourmet" flavor to an otherwise boring side dish. You could also substitute raisins or possibly another dry fruit (minced small) for the currants. I might try apricots and almonds next time!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 539g | |
| Calories 609 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 93mg | 4% |
| Potassium 423mg | 12% |
| Total Carbs 133.39g | 36% |
| Dietary Fiber 6.0g | 20% |
| Sugars 15.63g | 10% |
| Protein 14.12g | 23% |
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