| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
T |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 1 |
T |
Brown sugar |
| 2/3 |
c |
Cashew bits or halves |
| 1/3 |
c |
Raisins |
| 3 |
c |
Hot cooked rice |
| 1 |
c |
Chopped dried apricots |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Ground cinnamon |
| 1/4 |
t |
Turmeric |
| 1/4 |
t |
Cracked black pepper |
| 1/8 |
t |
Cardamom |
| 1/8 |
t |
Ground cloves |
| 1/3 |
c |
Apple juice |
| 47 1/2 |
|
carbohydrate * 3.6 g. dietary fiber * 0 mg. choles, carbohydrate * 3.6 g. dietary fiber * 0 mg. cholesterol * 106 |
INSTRUCTIONS
Heat oil in large skillet over medium-high heat. Saute onion with
brown sugar 3 to 5 minutes or until onion is golden brown. Add
cashews and raisins; saute 2 to 3 minutes until nuts begin to brown
and raisins plump. Add rice, apricots, salt, cinnamon, turmeric,
pepper, cardamom and cloves. Stir in apple juice. Heat thoroughly and
serve. Each serving provides: * 284 calories * 5.2 g. protein * 9.5 g.
fat * mg. sodium Source: The Many Nationalities of Rice Reprinted
with permission from USA Rice Council Electronic format courtesy of
Karen Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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