BROWN BASMATI WITH COCONUT, ALMONDS AND CURRANTS
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Mix chicken stock and coconut milk together, and set aside.
- Heat 1 tablespoon butter or oil in a heavy ovenproof 2-quart casserole or saucepan with a lid. Add onion and 1/4 teaspoon salt and cook over low heat until onion is transparent.
- Stir in the rice, curry powder, cayenne pepper, bay leaves and currants, and mix. Add chicken stock and coconut milk, bring to a boil and stir. Taste liquid, and add more salt if necessary. Cover, and place in oven for about 45 minutes, until rice is just tender and liquid has been absorbed. Set aside, covered, for 5 minutes.
- While rice is baking, heat remaining butter or oil in a skillet, add almonds and coconut and saute, stirring constantly, until they are toasted. Remove from heat, and keep stirring until mixture stops sizzling.
- Fold almonds and coconut into the rice. and serve.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 36 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 295 milligrams, Sugar 15 grams, TransFat 0 grams
BASMATI RICE SALAD WITH CURRANTS AND NUTS
Categories Fruit Nut Rice Side Vegetarian Currant Lemon Pecan Walnut Healthy Vegan Persian New Year Parsley Simmer Bon Appétit Pescatarian Dairy Free Peanut Free No Sugar Added Kosher
Yield Serves 6 to 8 as a side-dish or 4 as a main-course
Number Of Ingredients 12
Steps:
- Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
- Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.
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