Saffron Basmati Rice Pilaf

This pilaf, also from The Millenium Cookbook is incredibly versatile. It can be used as a salad, shaped into patties and sauteed for an appetizer, or served in paella. Brown basmati rice is available at a.ny natural food stores and some supermarkets

Makes 6 servings

1 yellow onion, finely diced

2 cloves garlic, minced

2 teaspoons olive oil

1-1/2 teaspoons ground cumin

1 teaspoon fennel seeds

1/4 teaspoon black pepper

1 teaspoon salt

2 cups brown basmati rice

1/2 teaspoon saffron steeped in 1/4 cup warm water

3-1/2 cups water or light vegetable stock

1. In a medium saucepan, saute the onion and garlic in the oil over medium heat until just softened.

2. Add the cumin, fennel seeds, pepper, and salt. Saute for 1 minute.

3. Add the rice and stir constantly for about 2 minutes, or until the rice smells fragrant.

4. Add the saffron and water, bring to a boil, and cover. Reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the liquid is absorbed.

5. Remove from the heat and let sit for 10 minutes before serving

Per serving: 247 calories; 5 g protein; 50 g carbohydrate; 3 g fat (0 g if saute in water); 0 mg cholesterol; 3 g fiber