This exotic-tasting rice, which includes traditionally Indian seasonings, goes well with steak or poultry. The walnuts and raisins in this Indian rice gives the dish extra dimension.
Preparation time: About 15 minutes
Cooking time: About 25 minutes
Yield: 4 servings
1 yellow onion
2 tablespoons butter
1 cup chopped walnuts
Fresh gingerroot
1/2 teaspoon cinnamon
1/4 teaspoon red pepper flakes, or to taste
1 cup raw converted rice
1 3/4 cups chicken or vegetable stock
2 tablespoons brandy or orange juice
1/2 cup raisins
Fresh cilantro or parsley
Salt (optional)
Finely chop the onion.
Heat the butter in a saucepan over medium heat.
Add 1/4 cup chopped onion and cook, stirring often, until the onion is soft, about 2 to 3 minutes.
Grate 1/4 teaspoon gingerroot.
Add the walnuts, grated gingerroot, cinnamon, and pepper flakes to saucepan.
Cook, stirring constantly, for about 30 seconds.
Stir in the rice, coating the grains in the melted butter, and cook for an additional 1 minute, stirring constantly.
Place the chicken stock in a small saucepan and heat to just below boiling.
Carefully add the hot chicken stock to the rice mixture.
Cover and simmer over low heat for 20 minutes, or until the rice is tender and all the liquid is absorbed.
Pour the brandy or orange juice over the raisins and allow them to soak while the rice is cooking.
Finely chop the cilantro or parsley.
When the rice is done, stir in the raisins, any remaining brandy or orange juice, and 3 tablespoons cilantro or parsley.
Add salt, if necessary.
Per serving: Calories 492 (From fat 229); Fat 26g (Saturated 5g); Cholesterol 15mg; Sodium 279mg; Carbohydrate 60g (Dietary fiber 4g); Protein 11g.
