Basmati: A Basmati Cookbook Filled with Delicious and Easy Basmati Recipes

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BASMATI A BASMATI COOKBOOK FILLED WITH DELICIOUS AND E ASY B ASMATI R ECIPES

By BookSumo Press All rights reserved

ABOUT THE AUTHOR. BookSumo Press is a publisher of unique, easy, and healthy cookbooks. Our cookbooks span all topics and all subjects. If you want a deep dive into the possibilities of cooking with any type of ingredient. Then BookSumo Press is your go to place for robust yet simple and delicious cookbooks and recipes. Whether you are looking for great tasting pressure cooker recipes or authentic ethic and cultural food. BookSumo Press has a delicious and easy cookbook for you. With simple ingredients, and even simpler step-by-step instructions BookSumo cookbooks get everyone in the kitchen chefing delicious meals. BookSumo is an independent publisher of books operating in the beautiful Garden State (NJ) and our team of chefs and kitchen experts are here to teach, eat, and be merry!

INTRODUCTION Welcome to The Effortless Chef Series! Thank you for taking the time to purchase this cookbook. Come take a journey into the delights of easy cooking. The point of this cookbook and all BookSumo Press cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Basmati. You will find that even though the recipes are simple, the taste of the dishes are quite amazing. So will you take an adventure in simple cooking? If the answer is yes please consult the table of contents to find the dishes you are most interested in. Once you are ready, jump right in and start cooking. — BookSumo Press

TABLE OF CONTENTS About the Author. Introduction Table of Contents Any Issues? Contact Us Legal Notes Common Abbreviations Chapter 1: Easy Basmati Recipes 20-Minute Rice Cooker Basmati Vermicelli Pilaf Peppery Pecan Basmati with Mushrooms Milanese Basmati Bashir’s Basmati Pudding European Cabbage Rolls Turkey Basmati Bake Persian Pomegranate Rice Salad American Basmati Chili 3-Ingredient Cajun Basmati Parsley Pine Nut Basmati 4-Ingredient Basmati

5-Ingredient Basmati Peshawar Pilaf Basmati Veggie Stir Fry Basmati Basics Indian Curried Potatoes with Basmati Mediterranean Basmati Greek Style Basmati Lunch Box with Vinaigrette Basmati Pudding London Style with Glazed Fruit Basmati Chakwal Roasted Red Basmati Vegetarian Basmati Dinner (Mixed Veggies and Tofu) Roasted Seafood Basmati Basil and Ginger Basmati Golden Basmati All-American Pilaf Fried Fish with Honey Garlic Basmati Kebabs with Basmati Simply Basmati Turkish Style Basmati Alternative Biryani

Basmati Nepal Jamaican Inspired Basmati Basmati Chipotle Basmati Winters Zesty Rosemary Basmati Parsi-Style Basmati How to Make Basmati in the Rice Cooker Button Basmati Stovetop Basmati Apple and Ginger Basmati Cashew Basmati Basmati Casserole Basmati from the Gulf States Zara’s Basmati Mixed Nut Pilaf

ANY ISSUES? CONTACT US If you find that something important to you is missing from this book please contact us at [email protected]. We will take your concerns into consideration when the 2nd edition of this book is published. And we will keep you updated! — BookSumo Press

LEGAL NOTES ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN PERMISSION IS GRANTED BY THE BOOK’S PUBLISHING COMPANY. LIMITED USE OF THE BOOK’S TEXT IS PERMITTED FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC.

COMMON ABBREVIATIONS cup(s) C. tablespoon tbsp teaspoon tsp ounce oz. pound lb. *All units used are standard American measurements

CHAPTER 1: EASY BASMATI RECIPES 20-MINUTE RICE COOKER BASMATI Ingredients 2 C. basmati rice 4 C. water 4 tbsp butter 1 tbsp turmeric 1 tsp salt 2 C. frozen peas cilantro Directions In the bowl of the rice cooker, add the rice, turmeric and salt and mixed until well combined. Add the butter and water and set the rice cooker to cook. Stir in the frozen peas and keep aside for a few minutes before serving. Serve with a garnishing of the cilantro.

Servings per Recipe: 4 Timing Information: Preparation 5 mins Total Time 20 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

501.6 14.6g 30.5mg 769.3mg 81.6g 11.1g

* Percent Daily Values are based on a 2,000 calorie diet.

VERMICELLI PILAF Ingredients 5 tsp olive oil 3/4 C. chopped sweet onion 2 C. uncooked basmati rice 3/4 C. uncooked vermicelli, broken into pieces 3 C. reduced-sodium fat-free chicken broth 1/2 tsp salt 1/4 tsp black pepper 1/4 C. chopped parsley 1/4 C. chopped green onion Directions Set your oven to 350 degrees F before doing anything else. In a Dutch oven, heat the oil over medium heat and cook the sweet onion for about 3 minutes, stirring frequently. Stir in the vermicelli and rice and cook for about 2 minutes, stirring frequently. Stir in the broth, salt and black pepper and bring to a boil. Immediately, cover the pan and transfer into the oven. Cook in the oven for about 15 minutes. Remove from the oven and keep aide, covered for about 15 minutes. Stir in the green onions and parsley and serve.

Servings per Recipe: 8 Timing Information: Preparation 15 mins Total Time 45 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

204.1 4.2g 0.0mg 150.6mg 37.6g 3.9g

* Percent Daily Values are based on a 2,000 calorie diet.

PEPPERY PECAN BASMATI WITH MUSHROOMS Ingredients 2 garlic cloves, minced 2 tsp olive oil 1 C. basmati rice 2 tsp instant chicken bouillon granules 2 tsp lemon zest 4 oz. cremini mushrooms, sliced 4 green onions, sliced 1/4 C. red pepper, chopped 1/4 tsp salt 1/8 tsp black pepper 2 tbsp pecans, toasted and chopped 6 lemon slices Directions In a medium pan, heat the oil and sauté the garlic for about 30 seconds. Stir in the rice, bouillon granules and water and bring to a boil. Reduce the heat to low and simmer, covered for about 10 minutes. Stir in the mushrooms, red peppers, green onions, lemon zest, salt and pepper and simmer, covered for about 10 minutes. Stir in the pecans and remove from the heat. Serve with a garnishing of the lemon slices.

Servings per Recipe: 6 Timing Information: Preparation 10 mins Total Time 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

176.4 5.9g 0.2mg 486.4mg 27.8g 3.9g

* Percent Daily Values are based on a 2,000 calorie diet.

MILANESE BASMATI Ingredients 1 1/2 C. basmati rice, rinsed 2 tbsp butter 2 C. sweet onions, chopped 2 1/2 C. water 1 1/2 tsp salt 3 tbsp parsley, chopped 2 tbsp dill, chopped 2 tbsp tarragon, chopped Directions In a large pan, melt the butter over medium-high heat and sauté the onions for about 5 minutes. Stir in the rice, salt and water and bring to a boil. Reduce the heat to low and simmer, covered for about 15 minutes. Remove from the heat and keep aide, covered for about 10 minutes. Season with the salt and black pepper and serve.

Servings per Recipe: 6 Timing Information: Preparation 5 mins Total Time 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

232.9 5.3g 10.1mg 617.6mg 42.0g 4.6g

* Percent Daily Values are based on a 2,000 calorie diet.

BASHIR’S BASMATI PUDDING Ingredients 4 C. whole milk 1/3 C. demerara sugar 2 tsp ground cardamom 3/4 C. brown basmati rice, rinsed chopped unsalted pistachio nuts Directions Lightly grease a 3 1/2-quart slow cooker. In a large pan, add the milk over medium heat and bring to a boil, stirring occasionally. Stir in the cardamom and sugar and remove from the heat. Stir in the rice and transfer the mixture into a prepared slow cooker. Arrange a folded tea towel on top of the slow cooker pot. Set the slow cooker on High and cook, covered for about 3 hours. Uncover and transfer the pudding into a serving bowl. Keep aside at room temperature to cool. Serve with a garnishing of the pistachios.

Servings per Recipe: 8 Timing Information: Preparation Total Time

15 mins 3 hrs. 15 mins

Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

171.1 4.5g 12.2mg 50.1mg 27.5g 5.3g

* Percent Daily Values are based on a 2,000 calorie diet.

EUROPEAN CABBAGE ROLLS Ingredients 1 tbsp olive oil 1 tsp olive oil 1 C. onion, chopped 1/2 C. celery, chopped 1/2 C. red bell pepper, diced 3 C. mushrooms, sliced 1 garlic clove, minced 3 C. vegetable stock 1 1/2 C. basmati rice, uncooked 2 tbsp parsley 1 green cabbage, cored 2 lb. sauerkraut 3 1/2 C. tomato sauce Directions In a pan, heat the oil over medium-low heat and cook the bell pepper, onion, celery and salt, covered for about 5 minutes. Add the mushrooms and garlic and cook, covered for about 5 minutes. Add the rice, stock and pepper and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, covered for about 15 minutes. With a fork, fluff the rice and stir in the parsley. Meanwhile, in a large pan, add 1-inch of the water and bring to a boil. Add the cabbage, cored side down and cook, covered for about 5 minutes. With a slotted spoon, transfer the cabbage onto a platter and immediately, remove first 4 leaves.

With a plastic wrap, cover the leaves. Place the cabbage into the pan again and repeat the process. Let the leaves cool slightly. Carefully, remove the tough ridge from center of leaves. Set your oven to 375 degrees F. In a colander, place the sauerkraut and keep aside to drain. Rinse the sauerkraut under cold running water and squeeze out the liquid. Arrange the cabbage leaves onto a smooth surface. Place about 3/4 C. of the rice mixture in the middle of each leaf. Carefully, fold each leaf around the rice mixture. In the bottom of a 13x9-inch casserole dish, arrange the sauerkraut in an even layer, followed by 2 C. of the tomato sauce. Arrange the cabbage rolls over tomato sauce, seam side down and spread remaining tomato sauce on top evenly. With a piece of foil, cover the casserole dish and cook in the oven for about 45 minutes.

Servings per Recipe: 4 Timing Information: Preparation 1 hr Total Time 1 hr 45 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

499.4 7.9g 0.0mg 2685.0mg 99.4g 16.0g

* Percent Daily Values are based on a 2,000 calorie diet.

TURKEY BASMATI BAKE Ingredients 3 C. cooked white rice 1 1/2 C. cooked wild rice 1 C. pecans, chopped and toasted 1/4 C. dried fruits, chopped e.g. apricots, cranberries and currants 6 tbsp butter butter 6 tbsp flour 3 C. milk 1 tsp salt salt 1/2 tsp ground black pepper 1/2 tsp Cajun spices 3 egg yolks, slightly beaten 2 C. roast turkey breast, shredded 1 C. Gruyere cheese, grated 1/4 C. cheddar cheese, grated Directions Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9-inch baking dish with some melted butter. In a bowl, add the wild rice, basmati rice, dried fruit, pecans, salt and pepper and mix until well combined. For sauce: in a medium pan, melt 6 tbsp of the butter and add the flour, beating continuously. Cook for about 2 minutes, stirring continuously. Slowly, add the milk, beating continuously. Cook for about 4-6 minutes, stirring frequently. Add the egg yolks, 1/2 tsp of Essence, salt and 1/2 tsp of pepper and beat until well combined. In the bottom of the prepared baking dish, place half of the rice

mixture, followed by half of the turkey and half of the sauce. Repeat the layers and sprinkle with the both cheeses. Cook in the oven for about 40-45 minutes.

Servings per Recipe: 6 Timing Information: Preparation 5 mins Total Time 55 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

614.5 38.8g 166.7mg 624.0mg 50.0g 18.2g

* Percent Daily Values are based on a 2,000 calorie diet.

PERSIAN POMEGRANATE RICE SALAD Ingredients 2 C. water 1 C. basmati rice 1 tsp salt 1/4 C. apple cider vinegar 2 tsp grated orange rind 1/4 C. orange juice 1 1/2 tbsp olive oil pepper 3 seedless oranges 1/2 C. pomegranate seeds 1/4 C. toasted pine nuts 3 tbsp chopped parsley Directions In a pan, add the water and bring to a boil. Add the rice and salt and stir to combine. Reduce the heat to low and simmer, covered for about 15 minutes. Remove from the heat and keep aide, covered for about 5 minutes. With a fork, fluff the rice and keep aside to cool. In a large serving bowl, add the cooked rice, pomegranate, oranges, parsley and pine nuts and mix. In another bowl, add the orange rind, orange juice, vinegar, oil, salt and pepper and beat until well combined. Pour the dressing over the rice salad and toss to coat well.

Servings per Recipe: 6 Timing Information: Preparation 10 mins Total Time 25 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

230.5 8.4g 0.0mg 393.9mg 36.3g 4.2g

* Percent Daily Values are based on a 2,000 calorie diet.

AMERICAN BASMATI CHILI Ingredients WHITE CHILI vegetable oil cooking spray 1 C. onion, chopped 3/4 tsp garlic, minced 3/4 tsp chopped ginger root 1/2 jalapeño pepper, chopped 3 oz. mushrooms, chopped 2 tsp flour 11 oz. boneless skinless chicken breasts, cubed 1 1/4 lb. canned white beans, drained and rinsed 1 1/4 C. organic low sodium chicken broth 3/4 tsp dried oregano leaves 3/4 tsp ground cumin 1/4 tsp ground coriander 1/8 tsp ground cinnamon 3/4 bay leaf GARNISH 3/4 small tomatoes 1 1/4 green onions, sliced 1 tbsp green olives 1 tsp green olives 1 tbsp finely chopped cilantro 1 tsp chopped cilantro guacamole sour cream salsa corn tortilla strips BASMATI RICE

2 C. water 1 C. basmati rice 1/8 tsp saffron Directions Grease a large pan with the cooking spray and heat over medium heat. Add the onion, ginger, garlic and jalapeño and sauté for about 5 minutes. Stir in the mushrooms and cook, covered for about 5 minutes. Stir in the flour and cook for about 1 minute, stirring continuously. Stir in the chicken, beans, herbs and chicken broth and bring to a boil. Reduce the heat to low and simmer, covered for about 10-15 minutes. Stir in salt and black pepper and remove from the heat. Discard the bay leaf. Meanwhile, for the rice: in a pan, add the water over high heat and bring to a boil. Add the rice and saffron and stir to combine. Reduce the heat to low and simmer, covered for about 15-20 minutes. Remove from the heat and keep aide, covered for about 5 minutes. With a fork, fluff the rice and serve. Divide the chili into serving bowls and serve with a garnishing of the tomato, olives, green onion and cilantro alongside the rice, guacamole, sour cream, salsa and tortilla strips.

Servings per Recipe: 4 Timing Information: Preparation 15 mins Total Time 45 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

472.4 4.9g 49.9mg 175.8mg 74.1g 33.7g

* Percent Daily Values are based on a 2,000 calorie diet.

3-INGREDIENT CAJUN BASMATI Ingredients 1/2 lb. beef sausages, sliced 1 C. basmati rice, rinsed in cold water 2 C. water Directions In a 10-inch skillet, add the sausage slices and 1/2 C. of the water over medium heat and cook, covered for about 15 minutes. Uncover and cook the sausage until all the liquid is absorbed. Add the rice and stir fry until browned. Stir in the remaining water and bring to a boil. Reduce the heat to low and simmer, covered for about 10-12 minutes. Remove from the heat and keep aide, covered for about 30 minutes. With a fork, fluff the rice and serve.

Servings per Recipe: 1 Timing Information: Preparation 5 mins Total Time 45 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

1465.3 67.3g 129.3mg 2762.2mg 152.5g 58.0g

* Percent Daily Values are based on a 2,000 calorie diet.

PARSLEY PINE NUT BASMATI Ingredients 2 C. water 1 C. basmati rice salt 1/4 C. apple cider vinegar 2 tsp grated orange rind 1/4 C. orange juice 1 1/2 tbsp olive oil pepper 3 oranges, sectioned 1/2 C. pomegranate seeds 1/4 C. toasted pine nuts 3 tbsp chopped parsley Directions In a pan, add the water and bring to a boil. Add the rice and salt and stir to combine. Reduce the heat to low and simmer, covered for about 15 minutes. Remove from the heat and with a fork, fluff the rice. Keep aside to cool. In a large bowl, add the rice, pomegranate, oranges, pine nuts and parsley. In another bowl, add the orange rind, orange juice, olive oil, vinegar, salt and pepper and beat until well combined. Pour the dressing over the salad and toss to coat well.

Servings per Recipe: 6 Timing Information: Preparation 15 mins Total Time 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

230.5 8.4g 0.0mg 6.3mg 36.3g 4.2g

* Percent Daily Values are based on a 2,000 calorie diet.

4-INGREDIENT BASMATI Ingredients 2 C. basmati rice, rinsed and drained 3/4 tsp salt 1 tbsp unsalted butter 2/3 C. water Directions In a pan, add the rice, butter, salt and water and bring to a boil. Reduce the heat to very low and simmer, covered for about 20 minutes. Uncover and with a fork, mi the rice. Cook, covered for about 5-10 minutes.

Servings per Recipe: 6 Timing Information: Preparation 20 mins Total Time 40 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

245.1 3.7g 5.0mg 296.0mg 47.6g 4.9g

* Percent Daily Values are based on a 2,000 calorie diet.

5-INGREDIENT BASMATI Ingredients 1/2 C. slivered almonds 2 C. chicken broth 1 C. basmati rice salt pepper Directions Heat a pan over medium heat and cook the almonds for about 2-3 minutes, stirring continuously. Add the rice, broth, salt and pepper and bring to a boil. Reduce the heat to low and simmer, covered for about 20 minutes.

Servings per Recipe: 4 Timing Information: Preparation 5 mins Total Time 25 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

268.3 8.8g 0.0mg 384.9mg 38.8g 8.9g

* Percent Daily Values are based on a 2,000 calorie diet.

PESHAWAR PILAF Ingredients 1/4 C. dried apricot, chopped 2 slices lemon zest, strips 2 C. water 2 tbsp unsalted butter 1 tsp garam masala 1 medium onion, diced 1/4 tsp kosher salt 1 C. basmati rice, uncooked, rinsed and drained ground black pepper 1/3 C. mint leaf 1/4 C. pistachios, unsalted and toasted Directions In a bowl, add 2 C. of the cold water and soak the apricots and lemon zest until using. In a medium pan, melt the butter over medium heat and cook the garam masala for about 1 minute, stirring continuously. Stir in the onion and 1/4 tsp of the salt and cook for about 6 minutes, stirring occasionally. Add the rice and cook for about 4 minutes, stirring occasionally. Stir in 1 tsp of the salt, pepper, apricots and lemon zest with soaking water and bring to a gentle boil. Reduce the heat to low. Cover the lid of the pan with a clean dish towel. Cover the pan with the lid and cook for about 10 minutes. Meanwhile, heat a frying pan and toast the pistachios slightly. Remove from the heat and keep aside. Remove the pan from the heat and keep aide, covered for about 5 minutes. With a fork, fluff the rice and serve with a toping of the mint and

pistachios.

Servings per Recipe: 4 Timing Information: Preparation 15 mins Total Time 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

297.3 10.6g 15.2mg 119.2mg 45.8g 5.9g

* Percent Daily Values are based on a 2,000 calorie diet.

BASMATI VEGGIE STIR FRY Ingredients 5 C. zafarani cooked basmati rice 3 tbsp oil, divided 2 large eggs, beaten 3 tbsp Kikkoman soy sauce 1 medium spring onion, sliced 1 tsp ginger, chopped 1 C. frozen peas 1 large carrot, peeled, cubed spring onion Directions In a large frying pan, heat half of the oil and cook until scrambled, stirring continuously. Transfer the eggs into a bowl and keep aside. In the same frying pan, heat the remaining oil and sauté the ginger and onion until translucent. Add the carrots and peas and cook for about 2-3 minutes, stirring frequently. Add the rice and cooked eggs and stir to combine. Increase the heat to high and stir-fry for about 3-4 minutes. Serve with a garnishing of the spring onion.

Servings per Recipe: 5 Timing Information: Preparation 5 mins Total Time 12 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

340.4 10.6g 74.4mg 672.6mg 50.5g 9.4g

* Percent Daily Values are based on a 2,000 calorie diet.

BASMATI BASICS Ingredients 1 1/2 C. basmati rice, washed 2 3/4 C. water 1 tbsp peanut oil 1 1/2 tsp cumin seeds 1/2 tsp ground black pepper 3/4 tsp salt chopped cilantro Directions In a bowl, add the water and soak the rice for about 30 minutes. In a large pan, heat the oil over medium-high heat and sauté. Then add in the black pepper and cumin seeds until sizzled. Add the rice alongside the soaking water and salt and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, covered for about 10-15 minutes. Remove from the heat and keep aide, covered for about 5 minutes. Serve with a garnishing of the cilantro.

Servings per Recipe: 4 Timing Information: Preparation 30 mins Total Time 1 hr Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

290.1 5.5g 0.0mg 445.5mg 54.1g 5.6g

* Percent Daily Values are based on a 2,000 calorie diet.

INDIAN CURRIED POTATOES WITH BASMATI Ingredients 1 1/2 C. brown basmati rice 2 1/2 C. water 3/4 tsp fine sea salt, divided 2 tbsp coconut oil 1 onion 2 garlic cloves, minced 1 (14 1/2 oz.) cans diced tomatoes, pureed 1 C. low sodium vegetable broth 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp turmeric 1/8 tsp cayenne 1/8 tsp ground cinnamon 1/8 tsp ground cloves 1 lb. red potatoes 3 C. butternut squash 1 1/2 tbsp lemon juice Directions In a 2-quart pan, add the water, rice and 1/4 tsp of the salt over high heat and bring to a boil. Reduce the heat to low and simmer, covered for about 30 minutes. Remove from the heat and keep aide, covered for about 10 minutes. Meanwhile, for the curry: in a 10-12-inch skillet, melt the coconut oil over medium-high heat and cook the onion for about 3 minutes, stirring occasionally.

Add the garlic and cook for about 1 minute more, stirring occasionally. Stir in the tomatoes, coriander, cumin, cinnamon, cloves, turmeric, cayenne, remaining 1/2 tsp of the salt and stock and bring to a boil. Stir in the squash and potatoes and again bring to a boil. Reduce the heat to low and simmer, covered for about 15 minutes. Stir in the lemon juice and remove from the heat. Serve the rice alongside the veggie mixture.

Servings per Recipe: 4 Timing Information: Preparation 15 mins Total Time 1 hr Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

497.2 9.6g 0.0mg 593.0mg 95.9g 10.9g

* Percent Daily Values are based on a 2,000 calorie diet.

MEDITERRANEAN BASMATI GREEK STYLE Ingredients 2 tbsp margarine 1 lb. boneless skinless chicken breast half 2 large shallots, chopped 2 C. chicken broth 1 tbsp lemon juice ( fresh ) 1 tsp grated lemon peel 2 tbsp chopped dill weed Directions In a skillet, melt the margarine over medium-high heat and cook the chicken until browned, stirring frequently. Transfer the chicken into a bowl and sprinkle with the salt and black pepper. In the same skillet, add the shallots and cook for about 30 seconds, stirring continuously. Stir in rice, lemon peel, lemon juice and broth and bring to a boil. Add the cooked chicken and stir to combine. Reduce the heat to low and simmer, covered for about 15-20 minutes, without stirring. Add the dill weed and gently, stir to combine. Serve hot.

Servings per Recipe: 3 Timing Information: Preparation 10 mins Total Time 35 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

270.9 10.3g 87.7mg 697.7mg 3.5g 38.6g

* Percent Daily Values are based on a 2,000 calorie diet.

BASMATI LUNCH BOX WITH VINAIGRETTE Ingredients FOR THE RICE 4 C. cold water 4 tsp salt 1/2 C. wild rice 1 1/2 C. basmati rice 2 inches ginger FOR THE VINAIGRETTE 1/2 tsp ground nutmeg 1/2 tsp ground cumin 2 -3 tbsp lemon juice 1/2 C. peanut oil salt & ground black pepper TO FINISH THE SALAD 1/2 C. chopped green onion 1/2 C. dried currant, soaked in 1/2 C. marsala, until soft 1/3 C. toasted pine nuts Directions For the rice: in a medium pan, add 2 1/2 C. of the water and basmati rice and keep aside for about 1 hour. In another medium pan, add 1 1/2 C. of the water and 2 tsp of the salt and bring to a boil. Add the wild rice and stir to combine. Reduce the heat to low and simmer, covered for about 1 hour.

Now, place the pan of the basmati rice over high heat and bring to a boil. Add the ginger and remaining 2 tsp of the salt and stir to combine. Reduce the heat to low and simmer, covered for about 15 minutes. Remove from the heat and remove the ginger. For the vinaigrette: in a small bowl, add the lemon juice, oil, cumin, nutmeg, salt and pepper and beat until well combined. In a large bowl, add the warm wild rice and basmati rice with vinaigrette and toss to coat well. Add the pine nuts, currants, green onions and Marsala and stir to combine. Serve immediately.

Servings per Recipe: 6 Timing Information: Preparation 30 mins Total Time 2 hrs. Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

550.6 24.7g 0.0mg 1565.4mg 59.4g 7.4g

* Percent Daily Values are based on a 2,000 calorie diet.

BASMATI PUDDING LONDON STYLE WITH GLAZED FRUIT Ingredients water 4 tsp earl grey tea 1 C. sugar 6 black peppercorns 1 3/4 lb. assorted plums, halved and pitted 1 C. brown basmati rice 2 C. water 4 C. whole milk 1/2 C. maple syrup 1/4 tsp sea salt Directions In a small container, mix together the tea and water and refrigerate, covered overnight. Through a strainer, strain the tea and discard the tea leaves. In a large pan, add the sugar, tea liquid and peppercorns and bring to a boil. Carefully, add the in the plums in a single layer. Simmer for about 30 minutes. Remove the pan from the heat and keep aside to cool until a syrup is formed. Discard the peppercorns. In a bowl of the cold water, soak the rice for about 1 hour. in cold water. Drain the rice well. In a large pan, add the rice and 2 C. of the water and bring to a boil. Reduce the heat to low and simmer, covered until just tender.

Stir in the milk, maple syrup and salt and simmer for about 30-45 minutes, stirring frequently. Remove from the heat and cool slightly. Divide the pudding into serving bowls and serve alongside the pears.

Servings per Recipe: 4 Timing Information: Preparation 30 mins Total Time 1 hr 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

707.5 9.8g 24.4mg 262.3mg 146.6g 12.7g

* Percent Daily Values are based on a 2,000 calorie diet.

BASMATI CHAKWAL Ingredients 1 1/2 C. basmati rice, rinsed and drained 1 3/4 C. water 1/2 C. basil leaf 2 tbsp olive oil 2 tbsp lemon juice 1 garlic clove, halved 1/4 tsp salt 1/4 tsp black pepper Directions In a pan, the rice and water and bring to boil. Reduce the heat to low and simmer, covered for about 10-15 minutes. Remove from the heat and keep aside, covered for about 5 minutes. Meanwhile, in a food processor, add the basil, garlic, oil, lemon juice, salt and pepper and pulse until a rough puree is formed. Add the basil mixture into the rice and stir to combine.

Servings per Recipe: 4 Timing Information: Preparation 10 mins Total Time 25 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

320.7 8.8g 0.0mg 153.8mg 54.5g 5.7g

* Percent Daily Values are based on a 2,000 calorie diet.

ROASTED RED BASMATI Ingredients 1 medium zucchini, cubes 2 tbsp olive oil 2 tsp salt 1/2 tsp ground black pepper 1 tbsp unsalted butter 1 medium white onion, chopped 1 1/2 C. basmati rice, rinsed and drained 2 1/2 C. chicken broth 2 red bell peppers, roasted, peeled and diced 1/2 C. chopped flat-leaf parsley 4 -5 basil leaves, strips Directions Set your oven to 400 degrees F before doing anything else. In a baking sheet, mix together the zucchini, 1 tbsp of the oil, salt and pepper. Cook in the oven for about 15 minutes, stirring occasionally. Remove from the heat and keep aside at room temperature to cool. In a medium pan, heat and remaining 1 tbsp of the oil and butter over medium-low heat and cook the onion for about 5 minutes. Add the rice and cook for about 2 minutes, stirring occasionally. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a gentle boil over medium-high heat. Reduce the heat to low and simmer, covered for about 15-20 minutes. Remove from the heat and stir in the roasted peppers, roasted zucchini, parsley, and basil. Serve warm.

Servings per Recipe: 4 Timing Information: Preparation 25 mins Total Time 25 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

404.7 12.8g 7.6mg 1656.4mg 62.9g 10.3g

* Percent Daily Values are based on a 2,000 calorie diet.

VEGETARIAN BASMATI DINNER (MIXED VEGGIES AND TOFU) Ingredients 200 g firm tofu, squeezed and crumbled 200 g broccoli, cut into florets 2 carrots, cut into diagonal slices 3 onions, sliced 1 sweet pepper, sliced 200 g sliced mushrooms 2 tbsp olive oil 1/2 pint dried rice, rinsed 1 pint cold water 1 tsp five-spice seasoning 2 tsp turmeric 1/2 tsp chili 1/2 tbsp soy sauce 1 tsp garlic powder Directions In a heavy bottomed pan, heat 1 tbsp of the oil and stir fry the rice for about 1 minute. Add 1 pint of the water and bring to a boil. Reduce the heat to low and simmer, covered for about 10 minutes. Meanwhile, in a frying pan, heat the remaining oil and cook the onions slightly. Stir in the tofu and spices and cook until tofu is golden, stirring continuously. Stir in the vegetables and cook until cooked through. Add the tofu mixture into the pan of the rice and stir to combine. Stir in the soy sauce and serve.

Servings per Recipe: 2 Timing Information: Preparation 5 mins Total Time 15 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

744.1 20.8g 0.2mg 367.6mg 119.2g 26.3g

* Percent Daily Values are based on a 2,000 calorie diet.

ROASTED SEAFOOD BASMATI Ingredients 1 (12 oz.) bag Baby Spinach 3 C. cooked basmati rice 1 tsp salt 1 tsp black pepper 3 green onions, chopped 1 tsp unsalted butter 2 tbsp extra virgin olive oil 1 C. fat free sour cream 1/2 C. light mayonnaise 1/4 C. Egg Beaters egg substitute 1/2 C. grated Parmesan cheese 2 tbsp Dijon mustard 1 lb. salmon fillet nonstick cooking spray Directions Set your oven to 350 degrees F before doing anything else and grease a large baking dish with cooking spray. In a large skillet, heat the oil and butter over medium heat and sauté the onion and garlic until tender. Stir in the spinach and cook until spinach is wilted. In a large bowl, add the mayo, sour cream, mustard, 1/4 C. of the Parmesan cheese, salt and pepper and mix until well combined. In a small bowl, reserve 1/2 C. of the sour cream mixture. In the bowl of the remaining sour cream mixture, add the rice, spinach mixture and egg beaters and mix until well combined. Place he mixture into the prepared baking dish wand top with the salmon, followed by the reserved sour cream mixture and remaining cheese. Cook in the oven for about 25-30 minutes.

Servings per Recipe: 6 Timing Information: Preparation 30 mins Total Time 1 hr Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

405.7 18.6g 54.7mg 865.8mg 33.8g 25.0g

* Percent Daily Values are based on a 2,000 calorie diet.

BASIL AND GINGER BASMATI Ingredients 1 C. basmati rice, rinsed and drained 2 tsp canola oil 2 tsp minced peeled ginger 2 garlic cloves, minced 2 1/4 C. fat-free chicken broth 1 tbsp chopped basil 2 tsp chopped mint 1/4 tsp black pepper Directions Set your oven to 350 degrees F before doing anything else. In a large pan, heat the oil over medium-high heat and sauté the garlic and ginger for about 30 seconds. Stir in the rice and cook for about 1 minute, stirring continuously. Stir in the remaining ingredients and bring to a boil. Cover the pan and cook in the oven for about 25 minutes, stirring once. Remove from the oven and with a fork, fluff the rice. Serve hot.

Servings per Recipe: 4 Timing Information: Preparation 15 mins Total Time 45 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

197.6 3.7g 0.0mg 280.0mg 36.6g 4.2g

* Percent Daily Values are based on a 2,000 calorie diet.

GOLDEN BASMATI Ingredients 1 tbsp butter, unsalted 1 medium onion, diced 1/2 tsp ground cloves 1 tsp cinnamon 1 C. uncooked basmati rice, rinsed 3/4 C. golden raisin 1 tsp salt 1/4 tsp pepper Directions In a medium pan, melt the butter and sauté the onion, cinnamon and cloves until the onion is tender. Add the rice and stir to combine. Add the raisins, salt, pepper and 2 C. of the water. Increase the heat and bring to a boil. Reduce heat and simmer, covered for about 10-15 minutes. Remove from the heat and keep aside, covered for about 5 minutes. Serve hot.

Servings per Recipe: 4 Timing Information: Preparation 10 mins Total Time 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

292.9 4.4g 7.6mg 610.0mg 60.8g 4.9g

* Percent Daily Values are based on a 2,000 calorie diet.

ALL-AMERICAN PILAF Ingredients 1 C. white basmati rice, rinsed and drained 1 1/2 C. water 1/2 tsp salt 2 tbsp Parsley, chopped 1 tsp paprika 1/2 C. red onion, chopped 1/2 C. English pea 1/2 C. corn kernel Directions Grease the rice cooker with non-stick spray. In the rice bowl, mix together all the ingredients. Cover the rice cooker and set to regular cycle. When the rice cooker switches to the Keep Warm cycle, then let the rice steam for about 10 minutes. With a plastic rice paddle, fluff the rice and serve hot.

Servings per Recipe: 3 Timing Information: Preparation 5 mins Total Time 48 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

285.9 2.2g 0.0mg 398.7mg 60.0g 7.4g

* Percent Daily Values are based on a 2,000 calorie diet.

FRIED FISH WITH HONEY GARLIC BASMATI Ingredients Dressing 1 tbsp chopped cilantro 1 tbsp chopped green onion 1 tbsp grated ginger 1 tbsp sliced shallot 1 1/2 tsp chopped garlic 1/2 tsp black sesame seeds 1/2 tsp white sesame seeds 1 tbsp red chili paste 2 tbsp honey 1/4 C. rice vinegar 1/4 C. soy sauce 1/2 C. canola oil Fish 1/4 C. all-purpose flour 1/4 C. cornstarch salt ground black pepper 2 butterflied skin-on rainbow trout vegetable oil 1 1/2 C. cooked basmati rice 1 tsp chopped basil 1/4 tsp chopped thyme 1/4 tsp chopped oregano 1 tbsp butter cilantro stem

Directions For the vinaigrette: in a bowl, add the shallots, green onions, garlic, ginger, cilantro, sesame seeds, honey, chile paste, vinegar, oil and soy sauce and beat until well combined. For the trout and rice: in a shallow bowl, mix together the cornstarch, flour, 1 1/2 tsp of the salt and 1 tsp of the black pepper. Coat the trout fillets with the flour mixture evenly. In a large skillet, heat about 1/8-inch of the oil over medium-high heat. Place the trout, skin side down and fry about 2 minutes per side. Meanwhile, in another skillet, mix together the butter, rice, fresh herbs, salt and pepper and cook for about 5 minutes, stirring frequently. place the rice mixture in the center of 2 serving plates and top with the trout. Drizzle the vinaigrette around the rice and serve immediately with a garnishing of the cilantro sprigs.

Servings per Recipe: 2 Timing Information: Preparation 30 mins Total Time 40 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

915.9 61.6g 15.2mg 2068.0mg 83.4g 9.6g

* Percent Daily Values are based on a 2,000 calorie diet.

KEBABS WITH BASMATI Ingredients 1 C. brown basmati rice 1 1/4 lb. boneless sirloin steaks 1 red onion, quartered sliced 1 yellow squash, sliced 4 baby patty pan squash, halved 2 tsp canola oil 2 1/2 tsp curry powder 3/4 tsp salt 1/4 C. packed cilantro leaves Directions Cook the rice according to package's instructions. Set the broiler of your oven and arrange oven rack about 5-inch from the heating element. Grease a broiler rack with the nonstick spray. In a large bowl, add all the remaining ingredients except the cilantro and mix until well combined. Thread the beef, onion and squash alternately onto 8 (12-inch) metal skewers. Arrange the skewers on the prepared broiler rack and cook under broiler for about 10 minutes, flipping occasionally. Serve the beef kebabs alongside the rice with a garnishing of the cilantro.

Servings per Recipe: 4 Timing Information: Preparation 10 mins Total Time 40 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

400.3 9.7g 85.0mg 524.7mg 40.5g 36.0g

* Percent Daily Values are based on a 2,000 calorie diet.

SIMPLY BASMATI Ingredients 1 3/4 C. water 1 C. basmati rice 1 tbsp butter 1/8 C. Parsley, chopped salt pepper Directions In a pan, mix together all the ingredients over high heat and bring to a boil. Stir the mixture and immediately, cover the pan. Reduce the heat to low and simmer, covered for about 12-15 minutes. Remove from the heat and with a fork, fluff the rice. Serve immediately.

Servings per Recipe: 4 Timing Information: Preparation 5 mins Total Time 20 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

197.2 4.2g 7.6mg 26.8mg 35.8g 3.7g

* Percent Daily Values are based on a 2,000 calorie diet.

TURKISH STYLE BASMATI Ingredients 2 C. white basmati rice, rinsed and drained 3 1/2 C. reduced-sodium chicken broth 1 (3 inch) cinnamon sticks 4 bay leaves 1 tbsp unsalted butter Directions In a 4-quart heavy pan, add the rice, broth, bay leaves and cinnamon stick over high heat and bring to a boil. Reduce the heat to low and simmer, covered for about 15 minutes. Remove from heat and keep aside, covered for about 5 minutes. Discard bay leaves, and then stir in butter until melted. Fluff gently with a fork. Cooks' note: Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.

Servings per Recipe: 8 Timing Information: Preparation 5 mins Total Time 25 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

200.6 3.4g 3.8mg 34.9mg 36.9g 5.7g

* Percent Daily Values are based on a 2,000 calorie diet.

ALTERNATIVE BIRYANI Ingredients 1 1/2 lb. boneless chicken 1 1/2 C. uncooked basmati rice, soaked 1 tsp cayenne pepper salt 2 tbsp ginger paste 2 tbsp garlic paste 4 tbsp oil 1 tsp cumin seed 6 -8 cloves 6 -8 green cardamoms 2 bay leaves 2 inches cinnamon sticks 2 medium onions, sliced 3 medium tomatoes, chopped 1/2 C. yogurt 3 C. chicken stock cilantro Directions In a bowl, mix together the chicken, half the ginger, garlic paste, 1/2 tsp of the cayenne and salt. Refrigerate to marinate for about 15-20 minutes. In a pan, heat the oil and add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon sauté until fragrant. Stir in the onions and sauté until lightly browned. Add the remaining ginger paste, garlic paste and cayenne and sauté for about 2 minutes. Add the tomatoes, yogurt and salt and sauté for about 2 minutes. Stir in the rice, marinated chicken pieces, cilantro and chicken stock and bring it to a boil.

Reduce the heat and simmer, covered until desired doneness. Serve hot.

Servings per Recipe: 6 Timing Information: Preparation 30 mins Total Time 1 hr 10 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

585.5 29.9g 91.3mg 269.2mg 48.6g 29.7g

* Percent Daily Values are based on a 2,000 calorie diet.

BASMATI NEPAL Ingredients 1 1/2 C. uncooked basmati rice, rinsed 2 tbsp vegetable oil 1 medium onion, peeled and chopped 2 cinnamon sticks 2 whole cloves 1 bay leaf 4 oz. cashews 2 oz. sultanas 1 tsp salt Directions In a large bowl of the water, soak the rice for about 30 minutes. Drain the rice well. In a skillet, heat the oil over medium-low heat and cook the onion until tender. Add the remaining ingredients except the salt over medium heat and stir fry for about 2 minutes. Add 2 C. of the water to the pan with salt and bring to a boil. Reduce the heat to low and simmer, covered for about 20 minutes. Discard the bay leaf, cinnamon sticks and cloves and serve.

Servings per Recipe: 6 Timing Information: Preparation 30 mins Total Time 1 hr Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

358.0 14.8g 0.0mg 515.5mg 51.5g 7.1g

* Percent Daily Values are based on a 2,000 calorie diet.

JAMAICAN INSPIRED BASMATI Ingredients 2 C. basmati rice, rinsed and drained 2 C. water 1 (14 oz.) cans coconut milk 1 1/2 tsp salt 1/4 C. butter 1/2 C. diced sweet onion 1/2 C. golden raisin 1/2 C. chopped cashews salt & ground black pepper Directions In a large pan, add the rice, coconut milk, 2 C. of the water and salt over high heat and bring to a boil. Reduce the heat to low and simmer, covered for about 25-30 minutes. Meanwhile, in a large nonstick skillet, melt the butter and cook the raisins, cashews and onion for about 3 minutes, stirring occasionally. With a fork, fluff the rice. Add the onion mixture, salt and pepper into the pan of the rice and with a fork, mix well. Serve immediately.

Servings per Recipe: 8 Timing Information: Preparation 10 mins Total Time 45 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

487.4 19.5g 15.2mg 566.6mg 74.2g 6.0g

* Percent Daily Values are based on a 2,000 calorie diet.

BASMATI CHIPOTLE Ingredients 1 tsp vegetable oil 2/3 C. white basmati rice 1 C. water 1/2 tsp salt 1 lime 2 tsp cilantro Directions In a heavy pan, heat the oil over low heat and stir fry the rice and lime juice for about 1 minute. Add the water and salt and bring to a boil. Reduce the heat to low and simmer, covered for about 25 minutes. With a fork, fluff the rice and serve with a garnishing of the cilantro.

Servings per Recipe: 2 Timing Information: Preparation 5 mins Total Time 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

258.3 4.1g 0.0mg 590.0mg 51.2g 5.1g

* Percent Daily Values are based on a 2,000 calorie diet.

BASMATI WINTERS Ingredients 1 tbsp unsalted butter 1 tsp whole cumin seed 1 tsp mustard seeds 1 C. basmati rice 3/4 lb. butternut squash, peeled, cubed 2 C. water 2 tsp kosher salt Directions In a medium pan, melt the butter over high heat and cook the cumin seeds and mustard seeds until mustard seeds begin to pop, stirring continuously. Add the rice and squash and stir to combine. Stir in the water and salt and bring to a boil. Reduce the heat to low and simmer, covered for about 15 minutes. Remove from the heat and keep aside, covered for about 5 minutes. With a fork, fluff the rice and serve.

Servings per Recipe: 1 Timing Information: Preparation 10 mins Total Time 25 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

319.3 6.1g 10.1mg 1178.1mg 61.4g 6.3g

* Percent Daily Values are based on a 2,000 calorie diet.

ZESTY ROSEMARY BASMATI Ingredients 1 C. basmati rice 1 3/4 C. chicken stock 2 -3 garlic cloves, minced 1 tsp curry powder 3 tbsp extra virgin olive oil 1 lemon, zest of 2 tbsp chopped parsley 1 tbsp minced rosemary 1 tbsp butter salt and pepper extra virgin olive oil Directions In a 3-quart pan, heat the oil over medium-high heat and cook the garlic for about 2 minutes, stirring frequently. Stir in the rice and cook until lightly toasted. Stir in the chicken stock and curry powder and bring to a boil. Reduce the heat to low and simmer, covered for about 15 minutes. Stir in the butter, parsley and rosemary and simmer, covered for about 5 minutes. Stir in the lemon zest, extra oil, salt and pepper and serve.

Servings per Recipe: 3 Timing Information: Preparation 10 mins Total Time 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

438.6 20.9g 14.3mg 234.3mg 53.9g 8.7g

* Percent Daily Values are based on a 2,000 calorie diet.

PARSI-STYLE BASMATI Ingredients 2 C. brown basmati rice 4 C. water 1/2 tsp cumin seed 3/4 tsp turmeric 5 -6 whole cloves 1/3 C. chopped onions 1/2 tsp salt Directions In a large pan, add all the ingredients except the salt and bring to a boil. Reduce the heat to low and simmer, covered for about 15-20 minutes. Remove from the heat and keep aside, covered for about 7-10 minutes before serving.

Servings per Recipe: 6 Timing Information: Preparation 5 mins Total Time 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

233.5 1.8g 0.0mg 8.1mg 48.7g 5.0g

* Percent Daily Values are based on a 2,000 calorie diet.

HOW TO MAKE BASMATI IN THE RICE COOKER Ingredients 1 C. basmati rice, rinsed and drained 1 1/2 C. water 1/4 tsp salt 1 cinnamon stick 3 green cardamom pods Directions In the bowl of the rice cooker, place all the ingredients and swirl to combine. Set the rice cooker for the regular white rice cycle. When the rice cooker switches to 'keep warm', set a timer for about 15 minutes. With the plastic paddle, fluff rice and serve.

Servings per Recipe: 3 Timing Information: Preparation 1 min Total Time 1 hr 1 min Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

228.1 1.8g 0.0mg 201.6mg 47.6g 4.9g

* Percent Daily Values are based on a 2,000 calorie diet.

BUTTON BASMATI Ingredients 2 C. basmati rice, washed and drained 2 tbsp desiccated unsweetened coconut 3 1/2 C. water 1 chicken stock cube 1 tsp cumin seed 1 oz. butter 1 lemon, rind of, grated 6 oz. button mushrooms, quartered 1 zucchini, cut into matchsticks 1 oz. butter Directions In a medium pan, melt 1 oz. of the butter and fry the rice and cumin seeds until the rice becomes translucent. Stir in the coconut, stock cube, lemon rind and water and bring to a boil. Reduce the heat to low and simmer, covered for about 12 minutes. Remove from the heat and keep aside, covered until using. Meanwhile, in a frying pan, melt the remaining butter and fry the mushrooms and zucchini until just soft. Add the mushroom mixture into the rice and stir to combine. Serve hot.

Servings per Recipe: 4 Timing Information: Preparation 5 mins Total Time 17 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

509.9 18.9g 30.6mg 390.0mg 76.5g 10.1g

* Percent Daily Values are based on a 2,000 calorie diet.

STOVETOP BASMATI Ingredients 1 tsp vegetable oil 2/3 C. white basmati rice 1 lime, juice of 1 C. water 1/2 tsp salt 2 tsp cilantro, chopped Directions In a 2-quart heavy pan, heat the oil over low heat and cook the rice and lime juice for about 1 minute, stirring continuously. Stir in the water and salt and bring to a boil. Reduce the heat to low and simmer, covered for about 25 minutes. Remove from the heat and with a fork, fluff the rice. Stir in the cilantro and serve.

Servings per Recipe: 4 Timing Information: Preparation 0 mins Total Time 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

126.8 2.0g 0.0mg 294.9mg 24.7g 2.5g

* Percent Daily Values are based on a 2,000 calorie diet.

APPLE AND GINGER BASMATI Ingredients 2 C. apple juice 3/4 C. water 1/2 tsp salt 1 1/2 C. white basmati rice 2 slices ginger, sliced 1 piece cinnamon stick Directions In a medium pan, add the apple juice, water and salt and bring to a boil. Add the remaining ingredients and stir to combine. Reduce the heat to low and simmer, covered for about 25-30 minutes. Discard the cinnamon stick and ginger and serve.

Servings per Recipe: 6 Timing Information: Preparation 5 mins Total Time 35 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

210.5 1.4g 0.0mg 200.2mg 45.5g 3.7g

* Percent Daily Values are based on a 2,000 calorie diet.

CASHEW BASMATI Ingredients 2 3/4 C. water 1 1/2 tsp salt 1/2 tsp turmeric 3 tbsp ghee 1/2 tsp yellow asafetida powder 1 onion, chopped 1 1/2 C. basmati rice 1 C. fresh peas 2 C. baby spinach leaves, chopped 1 C. toasted cashews 1/4 C. coriander leaves, chopped extra coriander leaves Directions In a small pan, add the water over medium heat and bring to a boil. Stir in the turmeric and salt and reduce the heat to low. Keep the pan, covered tightly. In a large heavy-bottomed pan, melt the ghee over medium heat and sauté the onion and asafetida powder for bout 1-2 minutes. Add the rice and sauté for about 2 minutes. Carefully, add the simmering turmeric water into the pan of the rice and stir in the peas. Increase the heat and bring to a boil. Reduce the heat to very low and simmer, covered tightly for about 15-20 minutes. Remove from the heat and keep aside, covered for about 5 minutes. Add the spinach, coriander leaves and cashews and gently, stir to combine.

Serve hot with a garnishing of the remaining herbs.

Servings per Recipe: 4 Timing Information: Preparation 5 mins Total Time 40 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

587.1 27.6g 24.5mg 1114.0mg 74.5g 13.6g

* Percent Daily Values are based on a 2,000 calorie diet.

BASMATI CASSEROLE Ingredients 1 1/2 lb. ground beef 1 medium onion, chopped 1 C. uncooked basmati rice 1 (10 3/4 oz.) cans cream of mushroom soup 1 (10 3/4 oz.) cans chicken and rice soup 2 1/2 C. water 1 tsp creole seasoning salt & ground pepper Directions Set your oven to 375 degrees F before doing anything else and grease a 3 quart casserole dish. Heat a skillet and cook the beef with the onion until browned. Drain the grease from the skillet. In a bowl, add the remaining ingredients and mix until well combined. Transfer the beef mixture into the prepared casserole dish evenly and top with the rice mixture. Cover the casserole dish and cook in the oven for about 1 hour and 20 minutes, stirring occasionally.

Servings per Recipe: 6 Timing Information: Preparation 15 mins Total Time 1 hr 35 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

435.8 21.7g 79.8mg 773.7mg 32.3g 26.1g

* Percent Daily Values are based on a 2,000 calorie diet.

BASMATI FROM THE GULF STATES Ingredients 1/4 C. butter 1 small onion, chopped 1 tbsp minced garlic 1/2 tsp turmeric 1 1/2 C. basmati rice 2 1/4 C. chicken broth 1 1/2 C. canned mushroom slices, drained salt pepper Directions In a large bowl of the cold water, soak the rice for about 30 minutes, changing the water once after 15 minutes. In a heavy pan, melt the butter over medium heat and sauté the onion, garlic and turmeric for about 2 minutes. Stir in the rice, mushrooms, salt, pepper and broth and bring to a boil. Reduce the heat to low and simmer, covered tightly for about 1820 minutes.

Servings per Recipe: 4 Timing Information: Preparation 10 mins Total Time 30 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

406.3 14.5g 30.5mg 775.9mg 59.6g 9.8g

* Percent Daily Values are based on a 2,000 calorie diet.

ZARA’S BASMATI Ingredients 1 1/2 C. basmati rice, rinsed 1 medium carrot, shredded 1/2 tsp kabsa spice mix ground black pepper salt 2 3/4 C. chicken stock 1/4 C. pine nuts Directions In a pan of the cold water, soak the rice for at least 15 minutes. Heat a small dry frying pan and toast the pine nuts until browned slightly, stirring continuously. Drain the rice well. In a large pan, add the rice and remaining all ingredients and stir to combine. Cover the pan and bring to a boil. Reduce the heat and simmer, covered for about 13-18 minutes. Uncover and with a fork, fluff the rice. Arrange 3 paper towel pieces around the rim of the pot and cover the pan tightly. Keep aside, covered for about 20 minutes. With a fork, fluff the rice and serve.

Servings per Recipe: 2 Timing Information: Preparation 20 mins Total Time 40 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

758.2 19.6g 9.9mg 503.0mg 123.9g 21.9g

* Percent Daily Values are based on a 2,000 calorie diet.

MIXED NUT PILAF Ingredients 1 1/4 C. basmati rice, rinsed 2 tbsp olive oil 1 onion, minced 2 garlic cloves, minced 1 tsp cumin seed 2 tsp coriander powder 1/2 tsp cardamom 1 bay leaf 2 C. chicken broth 1/2 C. nuts ( pistachios, cashews, slivered almonds) salt and pepper 1 tbsp chopped cilantro Directions In a bowl of the fresh cold water, soak the rice for about 30 minutes. Drain the rice well. In a larger skillet, heat the oil and sauté the onion and garlic for about 5 minutes. Stir in the rice, bay leaf, coriander, cumin seeds and cardamom and sauté for about 2 minutes. Stir in the broth, salt and pepper and bring to a boil. Reduce the heat to low and simmer, covered for about 10 minutes. Remove from heat and keep aside, covered for about 5 minutes. Add the nuts and toss to coat well. Serve with a garnishing of the cilantro.

Servings per Recipe: 4 Timing Information: Preparation 30 mins Total Time 50 mins Nutritional Information: Calories Fat Cholesterol Sodium Carbohydrates Protein

411.9 18.1g 0.0mg 503.1mg 53.3g 10.5g

* Percent Daily Values are based on a 2,000 calorie diet.