This rice pilaf dish is simply delicious. Fresh apples and dried fruit add an interesting dimension, while curry, ginger and cinnamon add a depth of warmth — and brown rice will keep you feeling full and satisfied.
1 tablespoon olive oil
1/2 cup chopped onion
1/4 cup chopped peeled carrot
1/4 cup chopped celery
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon minced garlic
1 cup long-grain brown rice
2 cups chopped apples (about 1-inch pieces)
2 1/4 cups low sodium vegetable stock (or water)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 cup raisins
1/8 cup unsweetened dried apricots, chopped
1/8 cup unsweetened dried cherries, chopped
2 tablespoons flat leaf parsley, chopped
- Rinse rice in a colander with cold water for about 30 seconds. Set aside.
- Heat olive oil in a large, heavy saucepan over medium heat. Add onion, carrot and celery and sauté for about 5 minutes.
- Add curry powder, cinnamon, ginger and garlic and saute for another 1 to 2 minutes. Stir in rinsed rice, vegetable broth, salt and pepper.
- Bring to boil. Reduce heat to medium-low, cover and simmer. After about 20 minutes, add apples and continue to simmer until all of the broth is absorbed and rice is tender, about 30 additional minutes.
- Remove from heat. Stir in dried fruit and let stand, covered for about 10 minutes until fruit is soft.
- Stir in chopped parsley and serve immediately.
Nutrition information (per serving)
Makes 6 servings
1 serving = 1/2 cup
Total fat: 3.5 g
Saturated fat: 0.5 g
Trans fat: 0 g
Protein: 3 g
Carbohydrate: 11 g
Dietary fiber: 4 g
Sugar: 10 g
Cholesterol: 0 mg
Sodium: 230 mg