Saturday, March 14, 2009

Brown Basmati Rice with Cashews and Raisins

This recipe has interesting, unusual flavors that really work well together. It is a wonderful side dish, or with some added nuts (or meat for non vegs) it transforms into a lovely main dish. We have had this a few times, and it has become a new favorite.

Ingredients:
  • 1 cup brown Basmati rice, rinsed
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon Turmeric
  • 1 tablespoon oil
  • 1/4 cup onion, diced
  • 1/4 cup raisins
  • 1/4 cup toasted cashew pieces (350 oven for 12 minutes)
  • 1 teaspoon Cardamom
  • 1/3 cup coconut milk
  • Serves: 6
    Cooking Time: 30 minutes - one hour
    Instructions:
    In a heavy saucepan combine water, salt, and turmeric and bring to a boil. Add rice, giving it a couple of stirs, reduce heat to low, cover and simmer 50 minutes. Turn off heat and allow to "steam" cook another 10 minutes. Remove to a bowl and fluff with a fork. Meanwhile, Heat oil in a saute pan over medium heat. Add onion and cook 2-3 minutes, or until transparent. Add raisins, roasted cashews and Cardamom. Cook for another 1-2 minutes. Stir in coconut milk and cook another 1-2 minutes. Combine with the rice and toss gently until mixed. Serve immediately.
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