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Curried Rice
6 servings
Serve this beautiful golden rice with tofu or with steamed vegetables. Basmati and jasmine are flavorful long-grain rices that are sold in natural food stores and some supermarkets. Regular long-grain brown rice could also be used.
Ingredients
Makes 6 Servings
- 1/4 c (60 mL) vegetable broth
- 1 c (190 g) dry brown basmati rice
- 1/3 c (36 g) slivered almonds
- 1/4 tsp (1.2 mL) cinnamon
- 1/8 tsp (0.6 mL) ground cardamom
- 1/8 tsp (0.6 mL) ground ginger
- 1/2 tsp (2.5 mL) turmeric
- 1/2 tsp (2.5 mL) iodized salt
- 1/2 c (80 g) golden raisins
- 2 c (475 mL) boiling water
- 1 c (145 g) frozen green peas, thawed
Directions
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Heat vegetable broth in a large pot.
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Add rice and cook over medium heat, stirring constantly, until rice becomes opaque and somewhat chalky-looking, about 2 minutes.
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Add almonds, cinnamon, cardamom, ginger, turmeric, and salt. Cook 2 minutes, stirring constantly.
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Stir in raisins and boiling water. Cover and simmer until rice is tender and all the water is absorbed, about 60 minutes.
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Stir in peas just before serving.
Nutrition Facts
Per 1-cup serving
Calories: 207 kcal
Fat: 4 g
Saturated Fat: 0.5 g
Calories From Fat: 15%
Cholesterol: 0 mg
Protein: 5 g
Carbohydrates: 36 g
Sugar: 9 g
Fiber: 3.5 g
Sodium: 223 mg
Calcium: 35 mg
Iron: 1.4 mg
Vitamin C: 2.5 mg
Beta-Carotene: 279 mcg
Vitamin E: 1.7 mg
