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Jasmine Rice With Dried Fruit

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CATEGORY CUISINE TAG YIELD
Meats, Grains Rice, Starch 8 Servings

INGREDIENTS

1/4 c Butter
1 Onion, chopped
2 Ribs Celery, chopped
1 T Curry Powder, Madras pref.
2 1/2 c Jasmine Rice
6 1/2 c Chicken Stock, boiling
1/2 c Dried Cranberries
1/2 c Dried Currants
2 Pieces of Dried pear, chopped
1/2 Dried fig, chopped
1/2 c Sunflower Seeds, toasted
2 T Chopped Basil
Salt and Black Pepper TT
Nutmeg, grated for garnish

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 390
Calories From Fat: 113
Total Fat: 12.9g
Cholesterol: 21.1mg
Sodium: 313.7mg
Potassium: 548.7mg
Carbohydrates: 64.1g
Fiber: 7.7g
Sugar: 20.5g
Protein: 7.7g


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