Coating the rice with butter and oil keeps the grains from sticking together while they cook.

　　

Ingredients

1/2 teaspoon ground cumin

　　1/4 teaspoon crumbled saffron threads

　　1/4 teaspoon salt

　　1 tablespoon unsalted butter

　　1 tablespoon olive oil

　　1 cup diced (1/4 inch) onion

　　2 tablespoons finely minced garlic

　　4 carrots, cut into 1/4-inch dice

　　1 1/2 cups long-grain rice

　　3 1/2 cups chicken broth

　　1/2 to 3/4 cup dried cherries

　　

Step 1

1. Combine the cumin, saffron and salt. Set aside.

　　

Step 2

2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.

　　

Step 3

3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.

　　

Nutrition Per Serving

Per serving: 240 calories

　　44g carbohydrate

　　5g protein

　　4g fat

　　5mg cholesterol (nutritional analysis provided by Parade).

　　#### Nutritional analysis provided by Parade