| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Australian |
2bl |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Long grain rice, use |
|
|
Australian |
|
|
jasmine or doongara |
|
|
rice |
| 2 |
T |
Vegetable oil or butter |
| 1 |
|
Heaped tablespoon blanched |
|
|
almonds |
| 1 |
|
Onion, peeled and sliced |
| 1 |
t |
Curry powder |
| 1 |
|
Fresh mango, peeled and |
|
|
sliced |
| 1/2 |
|
Lemon, juiced |
INSTRUCTIONS
Boil the rice according to directions on the packet then drain
immediately into a large colander. Heat oil or butter in a large
frying pan and cook almonds until golden. Remove almonds from pan with
a slotted spoon and set aside. Add sliced onion to the oil in the pan
and fry gently for 5 to 10 minutes until soft and glossy and just
turning a beautiful golden colour. Add curry powder and cook for 30
seconds longer then add drained rice and toss together until heated.
Stir through the almonds, sliced mango and lemon juice. Serve hot as
an accompaniment to a grill, barbecue or a roast. This rice is
particularly delicious with lamb, fish and chicken. Converted by
MC_Buster. Per serving: 189 Calories (kcal); 1g Total Fat; (4%
calories from fat); 3g Protein; 49g Carbohydrate; 0mg Cholesterol; 9mg
Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;
2 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster
v2.0n.
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