CINNAMON CURRY RICE

[Guest guest]

Another one from Nina. I can almost smell this. Yum.

Ellen

 

* Exported from MasterCook Mac *

 

CINNAMON CURRY RICE

 

Recipe By : Nina Simonds on Cooking Light

Serving Size : 1 Preparation Time :0:00

Categories : Asian Rice

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Sauce:

1 1/2 tablespoons soy sauce

1 tablespoon rice wine or sake

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

---

4 sticks cinnamon

3 3/4 cups water

2 cups long-grain rice

2 1/2 teaspoons safflower or corn oil

1 1/2 cups leeks -- thinly sliced

1 1/2 tablespoons minced garlic

2 tablespoons good-quality curry powder

3 carrots -- peeled and cut into

- 1/4-inch dice (3 to 4)

- (about 1 1/2 cups)

3 turnips -- peeled and cut into

- 1/4-inch dice (3 to 4)

- (about 1/12 cups)

3 1/2 tablespoons rice wine or sake

1/2 cup water

1 1/2 cups cooked peas

- (if using frozen

- thaw to room temperature)

 

In a small bowl, mix sauce ingredients together.

 

Put the cinnamon sticks and the water in a pot and bring to a boil. Cook

about 5 minutes over medium heat. Under cold running water, rinse the

rice in a saucepan until the water runs clear. Drain and add the rice to

the cinnamon water. Bring the water to a boil again, reduce the heat to

low, and cover. Simmer covered for 17 minutes, or until craters

appear in the surface of the rice and the water has been absorbed.

Remove from the heat and fluff the cooked grains with a fork. Cover

and let sit for 15 minutes, then uncover and spread the rice out on a

cookie sheet with a fork to cool completely. Discard the cinnamon

sticks. (The rice should be cold or at least room temperature before

stir-frying.)

 

Heat a wok or large skillet. Add the oil and heat until hot. Add the leeks

and garlic, and stir-fry over medium heat until slightly softened and

translucent. Add the curry powder and stir-fry for 10 seconds, until

fragrant. Add the carrots, turnips, rice wine, and water, and partially

cover. Cook about 5 to 8 minutes, until tender, then add the cooked

rice, breaking it up with a spatula. Add the peas and the sauce. Toss

lightly to coat the ingredients and spoon into a serving dish. Serve hot.

 

Yield: 6 servings

Prep Time: 25 minutes

Cooking Time: 1 hours 35 minutes

 

 

 

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Per serving: 2131 Calories; 18g Fat (8% calories from fat); 52g

Protein; 441g Carbohydrate; 0mg Cholesterol; 4701mg Sodium

Food Exchanges: 22 Starch/Bread; 13 1/2 Vegetable; 2 1/2 Fat; 1 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 4810 0 0 0 0 0 0 425 0 0 492 0 0 0 0 0 0 4810 0 0 0 0

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