Indian Style Rice with Cashew, Raisens and Craisens

[Guest guest]

We had this most delicious dish for dinner tonight. It perfectly

complemented the Creamy Asparagus soup and seedless Watermelon that we had.

 

Enjoy,

 

Judy

 

Indian Style Rice with Cashews, Raisins and Craisens

 

1 T. Olive Oil

 

1 1/2 c. Basmati Rice

 

1/2 Onion, finely diced

 

1 (14 oz) can Coconut Milk

 

2 c. Vegetable Stock or or 2 c. Water + 2 T. McKay's Mock Chicken Style

Seasoning(I did this)

 

1/2 t. ground Cumin

 

1/2 t. ground Coriander

 

1 pinch Crushed Red Pepper Flakes

 

1/4 t. ground Turmeric

 

1 Bay leaf

 

1/2 c. Raisins

 

1/2 c. Craisins

 

3/4 c. Cashew Halves

 

 

 

Heat oil in a large pot over med-high heat. Stir in Rice and cook for 3-4

minutes, stirring often. Add the onions and cook another 2 minutes,

stirring occasionally. Pour in the Coconut Milk, stock, Cumin, Coriander,

Red Pepper Flakes, Turmeric, Bay leaf, Craisins, Raisins and Cashew halves.

Bring to a boil, then cover and reduce heat to low. Cook until rice is

tender, about 10 minutes.

[Guest guest]

I forgot to say that I used golden raisens in this recipe.

Judy

-

wwjd

Undisclosed-Recipient:;

Wednesday, August 29, 2007 9:08 PM

Indian Style Rice with Cashew, Raisens and

Craisens

 

 

We had this most delicious dish for dinner tonight. It perfectly

complemented the Creamy Asparagus soup and seedless Watermelon that we had.

 

Enjoy,

 

Judy

 

Indian Style Rice with Cashews, Raisins and Craisens

 

1 T. Olive Oil

 

1 1/2 c. Basmati Rice

 

1/2 Onion, finely diced

 

1 (14 oz) can Coconut Milk

 

2 c. Vegetable Stock or or 2 c. Water + 2 T. McKay's Mock Chicken Style

Seasoning(I did this)

 

1/2 t. ground Cumin

 

1/2 t. ground Coriander

 

1 pinch Crushed Red Pepper Flakes

 

1/4 t. ground Turmeric

 

1 Bay leaf

 

1/2 c. Raisins

 

1/2 c. Craisins

 

3/4 c. Cashew Halves

 

Heat oil in a large pot over med-high heat. Stir in Rice and cook for 3-4

minutes, stirring often. Add the onions and cook another 2 minutes,

stirring occasionally. Pour in the Coconut Milk, stock, Cumin, Coriander,

Red Pepper Flakes, Turmeric, Bay leaf, Craisins, Raisins and Cashew halves.

Bring to a boil, then cover and reduce heat to low. Cook until rice is

tender, about 10 minutes.