Jasmine Rice with Dried Fruit
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 | each |
onions
chopped |
|
| 2 | Ribs |
celery
chopped |
*
|
| 1 | tablespoon |
curry powder
|
|
| 2 ½ | cups |
jasmine rice
|
* |
| 6 ½ | cups |
chicken broth
boiling |
|
| ½ | cup |
cranberries
dried |
|
| ½ | cup |
currants
dried |
|
| 2 | Pieces |
pears
dried, chopped |
*
|
| ½ | each |
fig
dried, chopped |
* |
| ½ | cup |
sunflower seeds
toasted |
|
| 2 | tablespoons |
basil
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
nutmeg
grated for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 1 | each |
onions
chopped |
|
| 2 | Ribs |
celery
chopped |
*
|
| 15 | ml |
curry powder
|
|
| 591 | ml |
jasmine rice
|
* |
| 1.5 | l |
chicken broth
boiling |
|
| 118 | ml |
cranberries
dried |
|
| 118 | ml |
currants
dried |
|
| 2 | Pieces |
pears
dried, chopped |
*
|
| 0.5 | each |
fig
dried, chopped |
* |
| 118 | ml |
sunflower seeds
toasted |
|
| 3E+1 | ml |
basil
chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
nutmeg
grated for garnish |
*
|
Directions
In a Wok, or large skillet, toast the rice until barely tan.
Remove and set aside.
In a large saucepan, heat the butter until just beginning to brown.
Stir in the Onion, Celery, and Curry Powder.
Cook, stirring occasionally, for 5 minutes.
Stir in the Jasmine Rice, cook for 3 minutes longer.
Stir well.
Stir in the boiling stock and reduce the heat to low.
Cover and cook for 20 minutes.
Turn off the heat.
Stir in the dried cranberries, currants, dried pear, dried fig, sunflower seeds, basil, and salt and pepper to taste.
Cover and let sit for 10 minutes.
Fluff with a fork and dust with freshly grated nutmeg.
