Baked Mixed Vegetable Biryani
Yield: 6 servings
Ingredients:
- ¼ teaspoon powdered saffron
- ½ cup lemon juice
- 6 cups cooked long-grain white or brown rice
- ½ cup vegetable broth
- ½ teaspoon ground cumin
- Pinch of cayenne pepper
- ¾ cup chopped broccoli
- ¾ cup chopped cauliflower
- ¾ cup chopped yellow summer squash
- ¾ cup chopped onion
- 1 cup potato chunks
- ½ cup sliced carrots
- ½ cup chopped green bell pepper
- 1 cup frozen green peas
- ½ cup raisins
- 2 cups plain nonfat yogurt
Directions:
- Preheat oven to 325 degrees.
- Dissolve the saffron in the lemon juice. Stir the mixture into the cooked rice.
- Heat the broth in a skillet over medium heat. Add cumin, cayenne, broccoli, cauliflower, yellow summer squash, onion, potato, carrots, green pepper and green peas. Cover and simmer for 10 minutes or until vegetables are tender.
- Toss the rice and vegetables together. Transfer to a 9-by-12 inch baking dish. Sprinkle with raisins. Spoon yogurt over the top.
- Cover and bake for 35 minutes.
Weight Loss Dinner Recipes
Nutritional Value
Calories Per Serving: 272
Fat: 0.7 g
Cholesterol: 1 mg
Protein: 9 g
Carbohydrates: 57g
Dietary Fiber: 3.7 g
Sodium: 72 mg
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