Spiced Rice Pilaf

1 c Brown basmati rice;

1 tb Vegetable oil;

1 sm Onion; chopped

1 cl Garlic; minced

4 Whole cloves;

1/8 ts Salt;

2 c Chicken broth broth;

1 Cinnamon stick;

1 ts Vegetable oil;

1 tb Raisines;

1 tb Almonds; blanched slivered

-=OR=- 1 tb Pine nuts

Soak rice 2 hours to shorten cooking time. Rinse and drain. In a large non-stick saucepan, heat 1 tablespoon, heat 1 tablespoon oil and saute onion and garlic until tender, 2 to 3 minutes. Add cloves and cook 1 minute. Add rice and stir to coat. Add salt, broth and the cinnamon stick. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes, until liquid is absorbed. Discard cinnamon stick.

Heat 1 teaspoon oil; add raisins and almonds and warm. Mix with rice and serve. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 176; CHO: Omg; CAR: 31g; PRO: 3g; SOD: 41mg; FAT: 5g;

Source: Light & Easy Diabetes Cusine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master