Golden raisins, toasted cashews and scallions jazz up basmati rice. Serve with Shrimp & Coconut Milk Curry.
Active Time: 15 minutes |
Total Time: 30 minutes
1 teaspoon canola oil
3 tablespoons coarsely chopped raw cashews, or almonds
1 cup rice, preferably basmati, rinsed with cold water
1/2 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 cups water
2 scallions, trimmed and thinly sliced
Heat oil in a medium pan over medium-high heat. Add nuts and sauté until toasted, about 1 minute. Add rice, raisins, salt, pepper and water; bring to a boil. Reduce heat to low, cover and cook until the rice is tender and all the water is absorbed, 15 to 20 minutes. With a fork, fluff the rice and stir in scallions.
Toss nuts with oil in a 2 1/2-quart casserole. Microwave on High until nuts are golden, 2 to 3 minutes.
Add rice, raisins, salt, pepper and water. Cover casserole with a lid or vented plastic wrap and microwave on High power 5 minutes. Stir once, cover and microwave on Medium, without stirring, until rice is cooked, about 10 minutes more. Let stand, covered, for 5 minutes. With a fork, fluff the rice and stir in scallions.
Per serving :
4 g Fat;
1 g Sat;
2 g Mono;
0 mg Cholesterol;
35 g Carbohydrates;
3 g Protein;
1 g Fiber;
295 mg Sodium;
191 mg Potassium