| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 1 |
tb |
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 |
ts |
Salt |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Turmeric |
| 1/4 |
ts |
Cracked black pepper |
| 1/8 |
ts |
Cardamom |
| 1/8 |
ts |
Ground cloves |
| 1/3 |
c |
Apple juice |
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
* 47.5 g. carbohydrate
* 3.6 g. dietary fiber
* 0 mg. cholesterol
* 106 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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