sweet and savory curried rice palao

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for the stew this recipe mentions, see the veg recipe archive, message #19269

<Veg-Recipes/message/19269>

 

 

 

* Exported from MasterCook *

 

Sweet and Savory Curried Rice Pulao

 

Recipe By :Arthritis Cure Cookbook by Adderly and De Angelis

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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

1 carrot -- wash, trim, quarter

2 tablespoons unsalted butter

2 tablespoons currants or raisins

2 1/2 cups vegetable stock or water

1 cup long-grain brown rice -- washed

1/2 teaspoon cinnamon

1/2 teaspoon cardamom powder

1/2 teaspoon ginger powder

1/2 teaspoon sea salt

1/4 teaspoon nutmeg

1/4 teaspoon mace

1/4 teaspoon ground white pepper

 

Preheat the oven to 300F. (Check shelf height to make sure pot will fit.)

 

In a small processor, coarsely chop the carrot. In a 2 1/2-to 3-quart Dutch

oven, melt the butter over medium heat. Add the carrot and raisins. saute, until

the carrot turns brownish around the edges, from 10 to 12 minutes. Stir

frequently.

 

To the carrots, add the stock, rice, salt, and spices. Bring to a boil on high

heat, covered.

 

Carefully place the pot in the oven and bake for 40 minutes.

 

Turn off oven heat and let pulao remain in oven for an additional 10 minutes.

 

Fluff the rice with a fork. Spoon onto a platter, and serve hot.

 

Copyright:

" 1998 Affinity Communications Corp "

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Per Serving (excluding unknown items): 247 Calories; 7g Fat (26.2% calories from

fat); 4g Protein; 42g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 251mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : You don't have to go out to an Indian restaurant to enjoy this flavorful

rice dish from the East. Serve this as an entree course with our Eternal Life

Seven Vegetable Stew (see recipe).

 

Nutr. Assoc. : 0 0 4680 1582 0 0 253 631 0 0 0 0

 

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