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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* 3/4 cup coarsely chopped dried cranberries | * 3/4 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. | |||