Spicy fruit and coconut rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Curry powder; (1 to 2) |
| 1 | 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 | 420 gram can chickpeas; drained | |
| 50 | grams | Creamed coconut; (2oz) |
| 150 | millilitres | Water; (1/4 pint) |
| 1 | bunch | Coriander; 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.