Fruit And Nut Rice India Food

FRUIT AND NUT RICE-INDIA

Fruit and Nut Rice-India image

A while back a Zaarian reminded me of a wonderful Indian rice dish. Afterwards this recipe showed up in my email from gourmet-recipes-from-around-the-world. The serving size is a guess - be sure to let rice soak a bit then drain -makes it fluffy.

Provided by Busters friend

Categories Long Grain Rice

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 lb basmati rice
2 ounces ghee (or butter)
1 tablespoon oil
2 garlic cloves, crushed
1/2 onion, finely chopped
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
3 cardamom, seedpods green
1/2 cinnamon stick
2 cups hot water
tiny pinch saffron
1/4 cup apricot, dried & chopped
1/2 cup sultana
1/2 cup cashews, roasted unsalted
1/2 cup pistachio nut

Steps:

Wash rice; drain 30 minutes. Heat ghee and oil in large pan, add garlic, onion and spices, cook stirring, 1 minute.
Add rice, stir until rice is coated with ghee, stir in combined water and saffron.
Bring to the boil, cover with tight fitting lid, reduce heat to very low, steam 20 minutes or until water is absorbed and rice is tender.
Add apricots and sultanas, cover, cook over low heat 10 minutes, stir in cashews, serve sprinkled with pistachios.

Nutrition Facts : Calories 279.8, Fat 12.1, SaturatedFat 4.1, Cholesterol 12.2, Sodium 41.7, Carbohydrate 39.2, Fiber 2.6, Sugar 5.6, Protein 5.4

FRUIT AND NUT CURRIED RICE SALAD

Fruit and Nut Curried Rice Salad image

Serve well chilled for a delicious side dish for a picnic or barbecue dinner. This is an exotic, crunchy salad.

Provided by GREG IN SAN DIEGO

Categories Coconut

Time 45m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups rice
3 1/3 cups water
1 1/2 teaspoons salt
1 1/2 tablespoons butter
4 medium bananas
1 tablespoon lemon juice
1/2 cup diagonally sliced celery
1/2 cup seedless raisin
1/2 cup chopped salted peanuts
2 tablespoons chopped pimiento
1 tablespoon minced chives
3/4 cup mayonnaise
3 tablespoons cream
1 tablespoon lemon juice
1 tablespoon curry powder
1/2 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
crisp salad green
1/4 cup toasted shredded coconut

Steps:

Cook rice with water, salt and butter according to package directions.
Chill.
Cut bananas into 1/2 inch slices.
Sprinkle 1 tablespoon lemon juice over banana slices.
In a large bowl, combine rice, celery, raisins, peanuts, pimiento and chives.
Toss lightly and chill.
Combine mayonnaise, cream, 1 tablespoon lemon juice, curry powder, dry mustard and hot pepper sauce.
Mix well. Add bananas.
Toss all but salad greens.
Arrange mixture on crisp salad greens on chilled salad plates.
Garnish with toasted coconut and serve.

Nutrition Facts : Calories 430.6, Fat 19.3, SaturatedFat 5.2, Cholesterol 15.2, Sodium 776.4, Carbohydrate 60.7, Fiber 4.1, Sugar 16.1, Protein 7.4

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