Title: Spiced Rice
Categories: Diabetic Rice Vegetable Side Fruit
Yield: 8 - 10 folks
| 1 | lg | Onion; finely sliced |
| 4 | oz | Margarine; |
| 1 1/2 | | Inch fresh ginger; minced |
| 1 | cl | Garlic; minced |
| 1/2 | lb | Fresh peas; |
| 1/4 | c | Golden raisins; |
| 1/2 | c | Cashew nuts; chopped |
| 2 | c | Basmatic rice; |
| 3 | c | Water |
| 2 | | Ripe tomatoes; coarsely chopped |
| | | Salt to taste |
Fry the onions in the margarine till golden brown. Add the ginger and
garlic. Cook over low flame for about 2 minutes. Add peas, and cook for
another 2 minutes. Add nuts and raisins, cook for an a minute, then add
the rice and cook 2 minutes. Add the water and bring to a boil. Add
tomatoes and salt to taste. Cover and simmer over a low flame for about 20
minutes, until done. Source: The San Diego Union Food Section, Sept 1, 1994
Brought to you and yours via Nancy O'Brion and her Meal-Master.