Basmati Rice Dressing with Dried Fruit, Toasted Almonds, and Coconut

Delicious flavors in this basmati rice dressing recipes -- sweetness from the dried fruits, and spicy flavors from the ginger, garlic, curry and cumin. Perfect with cornish hens.

Photo by Dunja B.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

10

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

10

servings

Ingredients

  • 2

    cups brown basmati rice

  • 2

    cups dried apricots, cut into quarters

  • 1

    cup dried sweetened cranberries

  • 1

    cup dried unsweetened flaked coconut

  • 2

    cups slivered almonds

  • 3/4

    cup butter

  • 2

    cups chopped onion

  • 1/2

    cup chopped red bell pepper

  • 1/2

    cup chopped green bell pepper

  • 2

    teaspoons grated fresh ginger

  • 2

    teaspoons minced garlic

  • 2

    teaspoons curry powder

  • 2

    teaspoons ground cumin

  • 2

    teaspoons salt

  • 1

    teaspoon pepper

  • 1

    teaspoon ground cardamom

  • 1

    teaspoon grated orange peel

  • 1

    teaspoon grated lime peel

  • 1/2

    teaspoon ground cinnamon

Directions

Preheat oven to 350°F. In a 2- to 2 1/2-quart pan over high heat, bring 3 1/2 cups water and the rice to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender to bite, about 45 minutes. Meanwhile, in a bowl, combine dried apricots and cranberries. Cover with boiling water and let stand until fruit is plump, about 15 minutes. Drain. Place coconut and almonds in two separate 10- by 15-inch baking pans. Bake, stirring occasionally, until golden, 4 to 5 minutes for coconut, 8 to 10 minutes for almonds. In a 6- to 8-quart pan over medium-high heat, melt butter. Add onion and red and green bell peppers; stir until onion is limp, about 5 minutes. Reduce heat to medium and add ginger, garlic, curry powder, cumin, salt, pepper, cardamom, orange peel, lime peel, and cinnamon; stir just until spices are aromatic, about 30 seconds. Remove from heat. Stir in cooked rice, dried fruit, almonds, and coconut. Spoon into a shallow 3-quart baking dish and cover with foil. Bake until hot in the center, about 30 minutes.

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