Cook first 3 ingredients in oil in a large saucepan over medium-high heat, stirring constantly, until onion is tender. Add rice; cook 1 minute, stirring constantly. Stir in Chicken broth and salt. Bring to a boil; cover, reduce heat, and simmer 20 min. or until liquid is absorbed and rice is tender. Remove from heat, and stir in parsley. Cover and let stand 5 minutes. Pack warm rice mixture into 6 oiled 6-ounce custard cups. Immediately invert onto a serving platter. Sprinkle with toasted cumin seeds. From the recipe files of Suzy.Q Posted to MM-Recipes Digest V3 #297 Date: Tue, 29 Oct 1996 23:03:36 -0500 (EST) From: suzy
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 311.2mg||11 %|
|Potassium 87.6mg||2 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 31.1g|
|Protein 3.1g||4 %|
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Calories per serving: 155
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