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grains of rice on the countertop and gently pressing with your finger. If the rice is not cooked, you will feel the grain under your finger.

3. Remove from the heat. Cover with a lid until ready to serve. Before serving, fluff rice with a fork. Start from the sides and gradually move to the center, opening and fluffing all the rice.

NUTRITION INFORMATION PER SERVING:

Calories: 84; Total Fat: 0 g (Saturated Fat: 0 g);

Carbohydrate: 19 g; Protein: 2 g; Fiber: 0 g;

Sodium: 1 mg

GF, LF

Brown Basmati Rice

Bhure Basmati Chawal

PREP: 5 minutes

COOK: 40 minutes

MAKES: 8 servings

SERVING SIZE: ½ cup

Brown basmati rice has all the flavor of white basmati rice with an extra bonus: It has a nutty texture, and all the goodness of whole grain. You can substitute brown basmati rice in some of the pulao recipes, but they do not absorb the flavor of spices and other ingredients as well as white rice. Serve plain brown basmati rice with any curry sauces.

1 cup brown basmati rice

2½ cups water

1. Wash rice in 2 to 3 changes of water. Drain the water. Place rice and water in a 1- to 2-quart saucepan. Bring water to a boil. Reduce heat to a simmer. Simmer for 35 to 40 minutes. All water should be absorbed. Check if rice is fully cooked, by placing 1 or 2 grains of rice on the countertop and gently pressing with your finger. If the rice is not done, you will feel the grain under your finger.

2. Remove from the heat. Cover with a lid until ready to serve. Before serving, stir with a fork as you fluff the rice.

NUTRITION INFORMATION PER SERVING:

Calories: 86; Total Fat: 1 g (Saturated Fat: 0 g);

Carbohydrate: 18 g; Protein: 2 g; Fiber: 1 g;

Sodium: 2 mg

VARIATION: Make a wild rice and brown rice combination. Both of these rices complement each other in taste and texture and also cook in about the same amount of time. Combine ¾ cup brown basmati rice with ¼ cup wild rice. Follow the recipe as above.

GF, LF

Cumin Rice

Jeera Chawal

SOAK TIME: 15 minutes (optional)

PREP: 5 minutes

COOK : 20 minutes

MAKES : 12 servings

SERVING SIZE :½ cup

Try this cumin-infused basmati rice at your next party instead of plain rice. It adds extra flavor and goes well with many dishes.

1½ cups basmati rice or long-

grain rice

1 tablespoon canola or vegetable oil

½ teaspoon cumin seeds

2 bay leaves

3 cups water

½ teaspoon salt

1. Wash rice in 2 to 3 changes of water until the water is relatively clear. Soak in cold water for 15 minutes or longer. Drain the water.

2. Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add cumin seeds and bay leaves, and cook for a few seconds until the cumin seeds are golden brown. Add drained rice and gently stir the rice for 2 to 3 minutes, coating the rice with oil.

4. Add water and salt. Bring water to a boil. Reduce heat to a simmer and cook for 12 to 15 minutes. All the water should be absorbed and the rice should be fully cooked.

3. Remove from the heat. Cover with a lid until ready to serve. Before serving, fluff rice with a fork.

NUTRITION INFORMATION PER SERVING:

Calories: 95; Total Fat: 1 g (Saturated Fat: 0 g);

Carbohydrate: 19 g; Protein: 2 g; Fiber: 0 g;

Sodium: 98 mg

GF, LF

Pea-Mushroom Pilaf

Matar-Khumb Pulao

SOAK TIME: 15 minutes

PREP: 10 minutes

COOK: 30 minutes

MAKES: 8 servings

SERVING SIZE: ½ cup

This pulao (pilaf) is great as a side dish or as a light meal. I often serve it as a quick and light meal accompanied by yogurt and chutney. Frozen peas make this even simpler to prepare. The whole spices, cinnamon stick, cardamom, and bay leaves, add extra flavor to the dish. The whole spices are not eaten; just push the whole spices to the side on your plate when eating.

1 cup basmati rice or brown basmati rice

½ teaspoon cumin seeds

1½-inch stick cinnamon

2 cardamom pods, split open

2 bay leaves

2 tablespoons canola or vegetable oil

½ cup onion, thinly sliced

1 cup (4 ounces) mushrooms, sliced

¾ cup frozen peas, thawed

1 teaspoon garam masala

2 cups water

1 teaspoon salt

¼ cup