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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Basmati Rice with Spices

Source: dLife

A fragrant rice flecked with orange.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	240.9

Total Carbs	49.7 g

Dietary Fiber	2.9 g

Sugars	3.8 g

Total Fat	3.1 g

Saturated Fat	0.4 g

Unsaturated Fat	0.9 g

Potassium	168.0 mg

Protein	4.8 g

Sodium	182.8 mg

Dietary Exchanges 3.1 Fat, 1.3 Vegetables, 0.0 Fruits, 2.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup Rice, basmati, white, California, dry 1.0
1 cup fresh chopped onion 2.0
2 tsp canola oil 0.5
0 1/2 tsp turmeric/Tumeric, ground 2.0
2 tsp ground cinnamon 0.25
0 1/4 tsp cardamom, ground 2.0
2 cup cold water 1.5
1 1/2 cup grated carrots 1.0
1 tsp grated orange peel 0.25
0 1/4 tsp salt

Directions

Rinse the rice and soak it in water to cover for 30 minutes.
When the rice has soaked for about 20 minutes, saute the onions in the oil for about 5 minutes. Add the turmeric, cinnamon, and cardamom. Cook, stirring constantly, for another minute and set aside.
Bring the 2 cups of water to a boil in a medium saucepan with a tight fitting lid. Stir in the onion mixture, carrots, orange peel, and salt.
Drain the rice and add it to the saucepan. Return it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, until tender.
Remove from the heat and allow to sit for 10 minutes. Just before serving, stir the rice to fluff it.