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Jasmine Rice with Dried Fruit

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Submitted by carlotta

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

¼ 59
CUP ML BUTTER
1 1
EACH EACH ONIONS
chopped
2 2
RIBS RIBS CELERY
chopped *
1 15
TABLESPOON ML CURRY POWDER
2 ½ 591
CUPS ML JASMINE RICE *
6 ½ 1.5
CUPS L CHICKEN BROTH
boiling
½ 118
CUP ML CRANBERRIES
dried
½ 118
CUP ML CURRANTS
dried
2 2
PIECES PIECES PEARS
dried, chopped *
½ 0.5
EACH EACH FIG
dried, chopped *
½ 118
CUP ML SUNFLOWER SEEDS
toasted
2 3E+1
TABLESPOONS ML BASIL
chopped
1 1
X 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 Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 187 61% 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?
Trans-fat Free
 

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