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Savory Fried Rice

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      Title: SAVORY FRIED RICE
 Categories: Main dish, Vegetables
      Yield: 6 Servings
 
  1 1/2 c  Long grain rice
      6    Whole cloves
      3    Whole black peppers
    1/4 ts Turmeric
    1/2 ts Salt
  2 1/2 c  Water
    1/2 ts Ground cardamom
      2    Leeks (small)
      2 tb Margarine
      1    Carrot (medium), shredded
      1 c  Frozen peas, thawed
    1/4 c  Cashews
    1/4 c  Raisins
 
  Place rice, cloves, black peppers, turmeric, salt, cardamom, and
  water in a 2-qt. pan.  Cover and bring to a boil over high heat.
  Reduce heat to low and simmer about 20 minutes until the rice is
  tender and the liquid is absorbed.  Remove cloves and black peppers
  (or be prepared to warn your guests to watch out for them while
  eating). While rice is cooking, wash and trim leeks.  Cut crosswise
  in 1/2" thick slices, using the tender parts of the green tops as
  well as the white. Separate into rings. Melt margarine in a wide
  frying pan.  Add leeks and shredded carrot and cook, stirring
  occasionally, for 5 minutes. Add peas, cashews and raisins and cook
  for 3 minutes. When rice is cooked, stir in leek mixture. Turn onto a
  serving platter and garnish with slices of 3 hard-cooked egg and
  parsley if desired. Per serving, including eggs (which I don't use):
  9 g protein, 49 g carbohydrate, 138mg cholesterol, 321 calories.
  Notes: I leave out the eggs and steam the leeks and carrots in the
  microwave, thus cutting out most of the fat and all of the
  cholesterol.
 
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