Jeweled golden rice: Difference between revisions
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(Created page with 'Modified from Eating Well magazine, June 2006 * 1 cup brown basmati rice * 14 ounce can vegetable broth / fruit juice mix (orange, juice) * 1/3 cup water * tablespoon mild or ho...') |
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* 14 ounce can vegetable broth / fruit juice mix (orange, juice) | * 14 ounce can vegetable broth / fruit juice mix (orange, juice) | ||
* 1/3 cup water | * 1/3 cup water | ||
* tablespoon mild or hot curry powder | * 1 tablespoon mild or hot curry powder | ||
* 1/2 teaspoon ground tumeric | * 1/2 teaspoon ground tumeric | ||
* 1 generous pinch finely crumbled saffron threads | * 1 generous pinch finely crumbled saffron threads | ||
| Line 14: | Line 14: | ||
* 1/4 teaspoon salt | * 1/4 teaspoon salt | ||
* 2 cups chopped celery | * 2 cups chopped celery | ||
* | * 1 cup coarsely chopped dried cranberries | ||
* 1/2 cup chopped scallions or chives, divided | * 1/2 cup chopped scallions or chives, divided | ||
* 3/4 cup unsalted mixed nuts , preferably | * 3/4 cup unsalted mixed nuts , preferably pistachio, almonds, cashews | ||
1. combine rice, broth, water, curry powder, | 1. combine rice, broth/juice, water, curry powder, turmeric and saffron in medium saucepan. Bring to a boil, stir once, cover with a tight-fitting lid, reduce heat to a simmer and cook until the liquid is absorbed, about 35 minutes. Remove from heat and let stand, covered, 5 minutes more. Fluff with a fork. | ||
2. Combine oil, lemon juice, honey, | 2. Combine oil, lemon juice, honey, orannge zest, ginger and salt in large, nonreactive bowl. Stir in the cooked rice, celery, dried cranberries and 1/4 cup scallions/chives. Cover and refrigerate at least 1 hour and up to 2 days. | ||
Serve with remaining scallions/chives and mixed nuts. | |||
Makes 8 3/4 cup servings. | |||
Latest revision as of 19:36, 21 June 2009
Modified from Eating Well magazine, June 2006
- 1 cup brown basmati rice
- 14 ounce can vegetable broth / fruit juice mix (orange, juice)
- 1/3 cup water
- 1 tablespoon mild or hot curry powder
- 1/2 teaspoon ground tumeric
- 1 generous pinch finely crumbled saffron threads
- 3 tablespoons canola oil
- 1/3 cup lemon juice
- 3 tablespoons honey
- 1 tablespoon freshly grated orange zest
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon salt
- 2 cups chopped celery
- 1 cup coarsely chopped dried cranberries
- 1/2 cup chopped scallions or chives, divided
- 3/4 cup unsalted mixed nuts , preferably pistachio, almonds, cashews
1. combine rice, broth/juice, water, curry powder, turmeric and saffron in medium saucepan. Bring to a boil, stir once, cover with a tight-fitting lid, reduce heat to a simmer and cook until the liquid is absorbed, about 35 minutes. Remove from heat and let stand, covered, 5 minutes more. Fluff with a fork.
2. Combine oil, lemon juice, honey, orannge zest, ginger and salt in large, nonreactive bowl. Stir in the cooked rice, celery, dried cranberries and 1/4 cup scallions/chives. Cover and refrigerate at least 1 hour and up to 2 days.
Serve with remaining scallions/chives and mixed nuts.
Makes 8 3/4 cup servings.