Jasmine Rice With Dried Fruit

Course : Curry
Serves: 8
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1/4 cup butter
1 medium Onion -- chopped
2 ribs celery -- chopped
1 tablespoon curry powder -- madras pref.
2 1/2 cups jasmine rice
6 1/2 cups chicken stock -- boiling
1/2 cup dried cranberries
1/2 cup dried currants
2 pieces dried pear -- chopped
1/2 medium dried fig -- chopped
1/2 cup sunflower seeds -- toasted
2 tablespoons chopped basil
1 teaspoon salt and black pepper to taste
1 teaspoon nutmeg -- grated for garnish

Preparation / Directions:

This dish should be prepared/set-up completely before turning on the stove. In a Wok, or large skillet, toast the rice until barely tan. Remove and set aside. In a large saucepan, heat the butter until just beginning to brown. Stir in the Onion, Celery, and Curry Powder. Cook, stirring occasionally, for 5 minutes. Stir in the Jasmine Rice, cook for 3 minutes longer. Stir well. Stir in the boiling stock and reduce the heat to low. Cover and cook for 20 minutes. Turn off the heat. Stir in the dried cranberries, currants, dried pear, dried fig, sunflower seeds, basil, and salt and pepper to taste. Cover and let sit for 10 minutes. Fluff with a fork and dust with freshly grated nutmeg.

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