Coriander Rice |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup olive oil | 1-1/2 cups minced shallots (about 8) | 3 tablespoons ground coriander |
| 3/4 teaspoon turmeric | 4-1/2 cups basmati rice or other long-grain white rice | 9 cups low-salt chicken broth |
| 3 teaspoons salt | 1/2 cup chopped fresh Italian parsley | |
| 1 | Heat oil in heavy large pot over medium heat. Add shallots and saute until tender and golden brown, about 12 minutes. Add coriander and turmeric and stir 1 minute. Add rice and stir until coated. Add broth and salt; bring to simmer. Cover; reduce heat to low. Cook until rice is tender and liquid is absorbed, about 20 minutes. Stir in parsley. Transfer to platter and serve. |