Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Long grain rice; (use Australian |
| ; jasmine or doongara | |
| ; rice) | |
| 2 tablespoons | Vegetable oil or butter |
| 1 | Heaped tablespoon blanched almonds |
| 1 | Onion; peeled and sliced |
| 1 teaspoon | Curry powder |
| 1 | Fresh mango; peeled and sliced |
| ½ | Lemon; juiced |
Boil the rice according to directions on the packet then drain immediately into a large colander. Heat oil or butter in a large frying pan and cook almonds until golden. Remove almonds from pan with a slotted spoon and set aside.
Add sliced onion to the oil in the pan and fry gently for 5 to 10 minutes until soft and glossy and just turning a beautiful golden colour. Add curry powder and cook for 30 seconds longer then add drained rice and toss together until heated. Stir through the almonds, sliced mango and lemon juice. Serve hot as an accompaniment to a grill, barbecue or a roast. This rice is particularly delicious with lamb, fish and chicken.
Converted by MC_Buster.
Per serving: 189 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 49g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 2 ½ Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.