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Jasmine Rice with Dried Fruit

 

44

Yield

8

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 18761% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 321mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 15g
Vitamin A 6% Vitamin C 26%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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