Advertisement
Ingredients
2 tablespoons butter
¼ cup finely chopped onions
1 cup converted rice (parboiled, like Uncle Ben's)
1 ½ cups fresh or canned chicken broth
¼ cup golden raisins
1 teaspoon grated lemon zest
1 bay leaf
½ teaspoon stem saffron
¼ teaspoon Tabasco
Salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
48 grams carbs; 17 milligrams cholesterol; 266 calories; 2 grams monosaturated fat; 4 grams saturated fat; 6 grams fat; 1 gram fiber; 395 milligrams sodium; 4 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a heavy saucepan with a tight-fitting lid, melt 1 tablespoon of the butter and add onions. Cook, stirring, until wilted.
- Step 2
Add rice and cook, stirring, about 30 seconds. Add broth, raisins, lemon, bay leaf, saffron, Tabasco, salt and pepper. Bring to a boil.
- Step 3
Simmer over low heat for 17 minutes. Uncover and remove bay leaf. Add remaining butter and stir to fluff the rice well.
Private Notes
Comments
It's about as Indian as matzoh balls.
Use basmati rice -- probably not as widely available when he published this, as it is now. Omit the bay leaf, tabasco, onions, and lemon. Then proceed as he says. Basmati cooks faster than Uncle Ben's so test after 15 min.
It's lemon zest.
Perhaps this isn’t “authentic” but it has served my family well ever since it was first published in the Times in 1992. It’s delicious and compliments the “Chicken Breasts with Curry” printed with it. Easy weeknight dinner.
This is delicious.
Soak basmiti, cook with a sprinkle of adjwain (carob, and many other names), not too much as it can be bitter. That's all. Uncle Ben's and raisins is nuts