Spicy fruit and coconut rice

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
1 tablespoon Curry powder; (1 to 2)
1 \N 375 gram lon grain and wild rice; cooked (12oz)
50 grams Toasted flaked almonds; (2oz)
50 grams Ready to eat dried apricots; chopped (2oz)
75 grams Sultanas; (3oz)
1 \N 420 gram can chickpeas; drained
50 grams Creamed coconut; (2oz)
150 millilitres Water; (1/4 pint)
1 bunch Coriander; chopped
\N \N Salt and freshly ground black pepper

Heat the oil in a large saucepan, add the curry powder and cook for 1 minute, stirring continually.

Stir in the cooked rice, almonds, apricots, sultanas and chickpeas.

Dissolve the coconut in the water and stir into the rice with most of the coriander and seasoning to taste.

Heat through and serve sprinkled with the remaining chopped coriander.

Notes Also delicious served cold as an accompaniment or for a buffet.

Converted by MC_Buster.

NOTES : A lightly spiced fruity rice with coconut and coriander.

Converted by MM_Buster v2.0l.

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