- 2
Ingredients
- 1/4 cup Lundberg wild and brown rice blend
- 1/2 cup chicken broth
- 1/2 tsp. mild or hot curry powder - be very judicious with this, consider the audience
- 1/8 tsp. ground turmeric
- 1 generous pinch finely crumbled saffron threads
- 1 tbsp. extra virgin olive oil
- 1 1/2 tbsp. lemon juice
- 1 tbsp. honey
- 1 tsp. orange zest
- 1 tsp. minced ginger
- 1/2 cup chopped celery
- 1/2 oz. coarsely chopped dried cherries or cranberries
- 2 chopped scallions or chives, divided
- 1/2 cup grapes, halved
- 1/2 oz. unsalted mixed nuts, pecans, almonds and cashews, chopped, divided
- 2 tbsp. chopped parsley
Preparation
Step 1
* Combine rice, broth, water, curry powder, turmeric and saffron in a medium saucepan. Bring to a boil, stir once, cover with a tight-fitting lid, reduce heat to a simmer and cook until the liquid is absorbed, about 55 minutes. Remove from heat and let stand, covered, 5 minutes more. Fluff with a fork.
* Combine oil, lemon juice, honey, orange zest, ginger and salt in a large, non-reactive bowl. Stir in the cooked rice, celery, dried cherries and scallions (or chives). Cover and refrigerate for at least 1 hour and up to 2 days.
* To serve, fold grapes, parsley and mixed nuts into the rice mixture. Serve at room temperature.
*NUTRITION:*
* Calories - 283
* Fat - 13.2
* Sat Fat - 1.4
* Carbs - 43.2
* Fibre - 4.0
* Protein - 4.5