Coating the rice with butter and oil keeps the grains from sticking together while they cook.
Ingredients
1/2 teaspoon ground cumin
1/4 teaspoon crumbled saffron threads
1/4 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup diced (1/4 inch) onion
2 tablespoons finely minced garlic
4 carrots, cut into 1/4-inch dice
1 1/2 cups long-grain rice
3 1/2 cups chicken broth
1/2 to 3/4 cup dried cherries
Preparation
Step 1
1. Combine the cumin, saffron and salt. Set aside.
Step 2
2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
Step 3
3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.
Nutrition Per Serving
Per serving: 240 calories
44g carbohydrate
5g protein
4g fat
5mg cholesterol (nutritional analysis provided by Parade).
#### Nutritional analysis provided by Parade
