Saute the rice, cumin seeds, ginger, cinnamon, cardamom seeds and cloves in the oil in a saucepan until the rice is browned. Add the chicken broth and bring the mixture to a boil. Lower the heat and simmer for 20 to 30 minutes or until all the liquid is absorbed. Serve with Turkey Patties in Wine Sauce. Source: Lisa Clarke - Adapted from "Spicy Rice Pilaf with Turkey" Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 * The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by LISA on 08-06-95 Posted to MC-Recipe Digest V1 #708 by Lisa Clarke
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 36 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 466.9mg||16 %|
|Potassium 190.3mg||5 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 41.1g|
|Protein 4.9g||7 %|
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Calories per serving: 229
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