Savory Curried Rice With Dried Fruit
photo by The Pantry Elf
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
2 batches
- Serves:
- 4-6
ingredients
- 2 cups uncooked long grain rice
- 1 cup dried mixed fruit (I use a mixture of dates, apricots, and cranberries)
- 1 cup slivered almonds
- 1⁄2 cup raisins or 1/2 cup sultana
- 2 tablespoons dried onion flakes
- 4 teaspoons chicken bouillon granules
- 4 teaspoons curry powder
- 1 teaspoon salt
- 2 1⁄2 cups water
- 2 tablespoons butter
directions
- In a large bowl, combine the first 8 ingredients. You can do this a day or two in advance to allow flavors to meld, but it's not necessary.
- Combine water and butter in a saucepan; bring to a boil.
- Add 2 cups rice mix, reduce heat, and simmer for 20 minutes, or until liquid is absorbed.
- NOTE: I make this a complete meal by adding cooked chicken thighs. You can store this rice mix in an airtight container for up to 3 months.
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Reviews
-
OMG, this was fantastic! The dried fruit (I used dates and cranberries) really added a unique flavor. My wrestler son, who watches his food intake and usually eats half his dinner, had seconds! My husband, to whom tofu is a 4 letter word,even agreed with my suggestion that next time I add tofu and serve as a whole meal. My only problem was that my rice needed more water and cooking time than specified in the recipe.
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What a delicious recipe! Loved, loved this colorful rice dish! I used Penzey's sweet curry powder so it wasn't at all hot. The dried fruit & nuts and pretty presentation makes this a company worthy side dish. I served with baked salmon and green peas, but I think it could be paired with almost anything. It's that good! I didn't have the dried apricots on hand this time so used 1/2 cup each of chopped dates, dried cranberries, and golden raisins. I omitted the 1/2 teaspoon of salt as I always try to reduce the sodium level in our diet. I think the dry mix would be a lovely hostess gift and I've saved the recipe in my "Best of...." cookbook. Thank you for sharing the recipe! Discovered during Pick A Chef Spring 2011. :-)