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Misc. Recipes
Preserves
2 tablespoons unsalted butter
1/2 cup chopped yellew onion
1/2 teaspoon sliced garlic
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 bay leaf
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 cup golden raisins
1/4 cup toasted slivered almonds
1/2 cup chickpeas, cook and drained
1/2 fresh, or defrosted peas
Place the rice in a colander and rinse under cold running water. Place the rinsed rice in a large bowl and cover with 2 cups of water. Let soak 30 minutes.
Drain and reserve the water for cooking. In a large pot, heat the butter over
medium high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and ginger, and cook, stirring, for 45 seconds.
Add the cinnamon, bay leaf, coriander, pepper, turmeric, cumin, and cayenne, and cook, stirring until fragrant, about 45 seconds.
Add the rice and cook, stirring, for 2 minutes.
Add the reserved soaking liquid and raisins and bring to a boil.
Reduce the heat to low, stir, cover and simmer until the water is absorbed and the rice is tender ; about 20 minutes.
Remove from the heat and let sit covered for 15 minutes. Fluff the rice with a fork and transfer to a large bowl.
Combine with the remaining ingredients. Serve warm or chilled.
Makes 4 servings
Nutritional information per serving: cal 366, protein 9g, fat 11g, carb 59g,
fiber 5.4g
Exchanges per serving: 2.5 starch, 0.5 fruit, 1 vegetable, 3 fat
