Brown Basmati With Coconut Almonds And Currants Recipes

BROWN BASMATI WITH COCONUT, ALMONDS AND CURRANTS

Brown Basmati With Coconut, Almonds And Currants image

Provided by Florence Fabricant

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups well-seasoned chicken stock
1 3/4 cups unsweetened regular or ''lite'' coconut milk
1 1/2 tablespoons butter or vegetable oil
1/4 cup finely diced onion
1/4 teaspoon salt, or more to taste
1 1/4 cups brown basmati rice
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 cup currants
1/4 cup sliced almonds
1/4 cup shredded unsweetened coconut

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

Basmati Rice Salad with Currants and Nuts image

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

Ingredients

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

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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