Abby
05-17-2002, 08:20 AM
In an effort to utilize some of my beautiful herbs from my bountiful herb garden, I did a search on the recipe finder and made the Herbed Basmati Rice, which was extremely tasty for such a simple side. This will definitely be a repeater. Here it is:
Herbed Basmati Rice
The husband of Cooking Light Food Editor Mary Creel requests this side dish so much, he's dubbed it 'wife rice.' When she's pressed for time, Mary improvises with dried herbs instead of fresh; try adding pine nuts for extra flavor and crunch.
INGREDIENTS:
2 teaspoons butter or margarine
1 garlic clove, minced
1/2 cup uncooked basmati rice
1 cup water
1/4 teaspoon salt
2 tablespoons thinly sliced green onion tops
2 teaspoons minced fresh basil
1 teaspoon minced fresh thyme
2 tablespoons grated fresh Parmesan cheese
Thyme sprigs (optional)
INSTRUCTIONS:
Prep Time: 10 minutes
Cooking Time: 23 minutes
Melt butter in a small saucepan over medium heat. Add garlic; saute 1 minute. Add rice; stir well. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in green onions, basil, and thyme. Sprinkle with cheese; garnish with thyme sprigs, if desired.
NUTRITIONAL INFO:
calories: 115 carbohydrates: 19.2 g cholesterol: 2 mg fat: 2.8 g sodium: 217 mg protein: 2.8 g calcium: 52 mg iron: 1.5 mg fiber: 0.3 g
I also made the Blueberry Pecan Cake that was part of the main story on the CL home page. I'd rememembered from a past issue but for some reason never made. Well, I'm glad I finally did! It was so moist, delicious and easy! Here is the recipe:
Blueberry-Pecan Cake
INGREDIENTS:
Cooking spray
2 teaspoons all-purpose flour
5 tablespoons butter
3/4 cup granulated sugar
2 large eggs
2/3 cup low-fat buttermilk
2 teaspoons grated orange rind
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1-1/2 cups all-purpose flour
2 cups fresh or frozen blueberries
1/3 cup finely chopped pecans
2 tablespoons sifted powdered sugar
INSTRUCTIONS:
Preheat oven to 350 degrees.
Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.
Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well. Lightly spoon 1-1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.
Bake at 350 degrees for 45 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.
NUTRITIONAL INFO:
calories: 253 carbohydrates: 36.9 g cholesterol: 59 mg fat: 10.1 g sodium: 287 mg protein: 4.5 g calcium: 60 mg iron: 1.3 mg fiber: 1.7 g
Herbed Basmati Rice
The husband of Cooking Light Food Editor Mary Creel requests this side dish so much, he's dubbed it 'wife rice.' When she's pressed for time, Mary improvises with dried herbs instead of fresh; try adding pine nuts for extra flavor and crunch.
INGREDIENTS:
2 teaspoons butter or margarine
1 garlic clove, minced
1/2 cup uncooked basmati rice
1 cup water
1/4 teaspoon salt
2 tablespoons thinly sliced green onion tops
2 teaspoons minced fresh basil
1 teaspoon minced fresh thyme
2 tablespoons grated fresh Parmesan cheese
Thyme sprigs (optional)
INSTRUCTIONS:
Prep Time: 10 minutes
Cooking Time: 23 minutes
Melt butter in a small saucepan over medium heat. Add garlic; saute 1 minute. Add rice; stir well. Add water and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in green onions, basil, and thyme. Sprinkle with cheese; garnish with thyme sprigs, if desired.
NUTRITIONAL INFO:
calories: 115 carbohydrates: 19.2 g cholesterol: 2 mg fat: 2.8 g sodium: 217 mg protein: 2.8 g calcium: 52 mg iron: 1.5 mg fiber: 0.3 g
I also made the Blueberry Pecan Cake that was part of the main story on the CL home page. I'd rememembered from a past issue but for some reason never made. Well, I'm glad I finally did! It was so moist, delicious and easy! Here is the recipe:
Blueberry-Pecan Cake
INGREDIENTS:
Cooking spray
2 teaspoons all-purpose flour
5 tablespoons butter
3/4 cup granulated sugar
2 large eggs
2/3 cup low-fat buttermilk
2 teaspoons grated orange rind
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1-1/2 cups all-purpose flour
2 cups fresh or frozen blueberries
1/3 cup finely chopped pecans
2 tablespoons sifted powdered sugar
INSTRUCTIONS:
Preheat oven to 350 degrees.
Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.
Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well. Lightly spoon 1-1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.
Bake at 350 degrees for 45 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.
NUTRITIONAL INFO:
calories: 253 carbohydrates: 36.9 g cholesterol: 59 mg fat: 10.1 g sodium: 287 mg protein: 4.5 g calcium: 60 mg iron: 1.3 mg fiber: 1.7 g