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Rice And Potatoes

Rice And Potatoes is built on Rice, Med Potatoes, Canola Oil, Mustard Seed, and Saffron Threads. Serves 5. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 3
• 2 tbsp
• 1 tsp
• 5
• 1/2 cup
• 1 tsp
• 1 bunch
• 1 1/2 tsp
• 1/2
• 1 tsp

Method (preview)

1. 1

   Note 1: basmati or brown, 3 C cooked

2. 2

   Note 2: Original recipe used 1 tsp turmeric

3. 3

   Cook the rice in 2 C of water and cool.

4. 4

   While rice is cooking, cut the potatoes into 1/4" pieces.

5. 5

   Wash twice with water, draining each time.

6. 6

   In a large saucepan, heat oil and mustard seeds.

7. 7

   Mix well.

8. 8

   Cook over low heat for about 15 min or until the potatoes are soft.

9. 9

   Combine the rice with the cooked potatoes.

10. 10

    Add lemon juice, pepper and rest of the salt and mix well.

11. 11

    Cook for an additional 3 min, then add honey, drizzling it over the dish then stirring it in well. Garnish with fresh coriander leaves.

12. 12

    Serve it as a lunch or light supper.

13. 13

    NOTES: Cal 241.8

14. 14

    Total Fat 6.1

15. 15

    Sat Fat 0.5g

16. 16

    Carb 42.4g

17. 17

    Fiber 1.7g

18. 18

    Pro 4.5g

19. 19

    Sod 388mg

20. 20

    CFF 22.7%