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Ingredientes
- 1/4 c. Butter
- 1 x Onion, minced
- 2 x Ribs Celery, minced
- 1 Tbsp. Curry Pwdr, Madras pref.
- 2 1/2 c. Jasmine Rice
- 6 1/2 c. Chicken Stock, boiling
- 1/2 c. Dry Cranberries
- 1/2 c. Dry Currants
- 2 piece of Dry pear,minced
- 1/2 x Dry fig, minced
- 1/2 c. Sunflower Seeds, toasted
- 2 Tbsp. Minced Basil Salt and Black Pepper TT Nutmeg, grated for garnish
Direcciones
- This dish should be prepared/set-up completely before turning on the stove.
- In a Wok, or possibly large skillet, toast the rice till barely tan.
- Remove and set aside.
- In a large saucepan, heat the butter till just beginning to brown.
- Stir in the Onion, Celery, and Curry Pwdr.
- Cook, stirring occasionally, for 5 min.
- Stir in the Jasmine Rice, cook for 3 min longer. Stir well.
- Stir in the boiling stock and reduce the heat to low. Cover and cook for 20 min.
- Turn off the heat.
- Stir in the dry cranberries, currants, dry pear, dry fig, sunflower seeds, basil, and salt and pepper to taste.
- Cover and let sit for 10 min.
- Fluff with a fork and dust with freshly grated nutmeg.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 8 servings | |
| Calories 366 | |
| Calories from Fat 78 | 21% |
| Total Fat 8.99g | 11% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 357mg | 15% |
| Potassium 447mg | 13% |
| Total Carbs 64.09g | 17% |
| Dietary Fiber 4.8g | 16% |
| Sugars 11.66g | 8% |
| Protein 7.95g | 13% |
