Recipe - Rice Pilaf With Corn

1 tablespoon Vegetable oil
One half teaspoon Cumin seeds
1 cup Longgrain rice, uncooked
2 tablespoon Freezedried chives
Three fourths teaspoon Curry powder
One fourth teaspoon Salt
One fourth teaspoon Coarsely ground pepper
11 ounce Vacuumpacked whole kernel
corn, (1 can) drained
1/3 cup Water
13 Three fourths ounce Nosaltadded chicken broth,
(1 can)
2 tablespoon Unsalted dryroasted peanuts

Heat oil in a large saucepan over medium heat. Add cumin seeds; saute 1
minute. Add rice and next 5 ingredients; reduce heat, and cook, uncovered,
1 minute, stirring constantly.

Add water and chicken broth; bring to a boil. Cover, reduce heat, and
simmer 20 minutes or until liquid is absorbed.

Remove pan from heat, and let stand, covered, 5 minutes. Stir in unsalted
dryroasted peanuts. Yield: 5 servings (serving size: 1 cup).

Per serving: 205 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g
Carbohydrate; 0mg Cholesterol; 282mg Sodium

Recipe by: Cooking Light, Jan/Feb 1994, page 72

Posted to MCRecipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.