Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 1 medium | Onion; chopped |
| 1 tablespoon | Brown sugar |
| ⅔ cup | Cashew bits or halves |
| ⅓ cup | Raisins |
| 3 cups | Hot cooked rice |
| 1 cup | Chopped dried apricots |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Ground cinnamon |
| ¼ teaspoon | Turmeric |
| ¼ teaspoon | Cracked black pepper |
| ⅛ teaspoon | Cardamom |
| ⅛ teaspoon | Ground cloves |
| ⅓ cup | Apple juice |
Heat oil in large skillet over medium-high heat. Saute onion with brown sugar 3 to 5 minutes or until onion is golden brown. Add cashews and raisins; saute 2 to 3 minutes until nuts begin to brown and raisins plump. Add rice, apricots, salt, cinnamon, turmeric, pepper, cardamom and cloves. Stir in apple juice. Heat thoroughly and serve.
Each serving provides: * 284 calories * 5⅕ g. protein * 9½ g. fat * 47½ g. carbohydrate * 3⅗ g. dietary fiber * 0 mg. cholesterol * 106 mg. sodium
Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 02-07-95