Spicy fruit and coconut rice

6 servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
1tablespoonCurry powder; (1 to 2)
1375 gram lon grain and wild rice; cooked (12oz)
50gramsToasted flaked almonds; (2oz)
50gramsReady to eat dried apricots; chopped (2oz)
75gramsSultanas; (3oz)
1420 gram can chickpeas; drained
50gramsCreamed coconut; (2oz)
150millilitresWater; (1/4 pint)
1bunchCoriander; chopped
Salt and freshly ground black pepper

Directions

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.