Recipe - Puiiao Rice With Corn And Peas

1 teaspoon Canola oil
1 teaspoon Cumin seeds
1 cup Basmati rice; well rinsed
2 One half cup Water
One half cup Frozen peas; thawed
One half cup Frozen corn; thawed
Salt to taste

4 SERVINGS VEGAN

PuIIao, from the Persian word "pullo," describes a grain dish that is
cooked with many ingredients. PuIlao rice can be served with almost any
Indian meal. For special occasions, this dish is often tinted yellow with
turmeric or saffron.

In medium saucepan, heat oil over medium heat. Add cumin seeds and cook
until medium brown in color.

Add rice and water and bring to a boil. Reduce heat, cover and simmer until
rice is tender and liquid is absorbed, about 15 minutes. Add peas and corn
and simmer for 2 minutes. Add salt. Fluff with a fork and serve right away.

PER SERVING: 216 CAL.; 5G PROT.; 3G TOTAL FAT (0 SAT. FAT); 49G CARB.; 0
CHOL.; 20MG SOD.; 3G FIBER.

Recipe by: Vegetarian Times Magazine, April 1998, page 54

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