Tomato Bas­mati Rice

Vegetarian Today - - Weeknight Easy -

Tra­di­tional to In­dian cui­sine, fra­grant bas­mati rice is super fla­vor­ful, but if you can’t find it, use jas­mine rice in­stead. Makes 6 serv­ings (3 cups) To­tal time: 30 min­utes


1/2 cup sliced scal­lion whites 11/2 tsp. each ground cumin and co­rian­der 2 Tbsp. olive oil 1 cup dry bas­mati rice ADD: 11/2 cups water


1 can diced to­ma­toes (14.5 oz.), drained 1/4 cup chopped scal­lion greens Salt and black pep­per to taste

Sweat scal­lion whites, cumin, and co­rian­der in oil in a saucepan over medium-low heat un­til scal­lion whites soften, 5 min­utes. Stir in rice to coat.

Add water, in­crease heat to high, and bring to a boil. Cover pan, re­duce heat to low, and sim­mer rice un­til ten­der and liq­uid is ab­sorbed, 15–20 min­utes. Stir in to­ma­toes and scal­lion greens. Sea­son rice with salt and pep­per. Per serv­ing 173 cal; 5g to­tal fat (1g sat); 0mg chol; 156mg sodium; 29g carb; 2g fiber; 3g pro­tein

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