Aromatic brown Basmati rice, sweet fruits, and crunchy nuts make a lovely counterpoint to spiced curry dishes. Look for brown Basmati in the bulk sections of natural foods stores, or in the international aisle of large supermarkets. You can try the domestic variant, called Texmati.
Serves: 6 to 8
- 1 ½ cups brown Basmati rice (if unavailable, substitute long-grain brown rice)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 large sweet apple, peeled, cored, and finely diced
- ⅓ cup whole or sliced dried apricots
- ⅓ cup whole or sliced black mission figs or prunes
- 2-inch piece fresh ginger, peeled and cut into thin matchsticks
- ¼ teaspoon each: ground turmeric, cinnamon, and nutmeg
- ¼ cup apple or orange juice, or as needed
- ⅓ cup chopped toasted cashews
- Salt and freshly ground pepper to taste
- ¼ cup minced fresh cilantro or parsley, optional
Combine the rice with 4 cups water in a saucepan. Bring to a gentle boil then lower the heat, cover, and simmer gently for 30 minutes, or until the water is absorbed. Remove from the heat.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the apple and sauté until it softens, about 3 to 4 minutes.
Stir in the rice and all the remaining ingredients. Cook over low heat, stirring frequently, about 10 minutes. Stir in just enough juice to moisten.
Just before serving, stir in the nuts, season with salt and pepper, and stir in the cilantro, if using.
Per serving: Calories: 225; Total fat: 4g; Protein: 4g; Carbs: 45g; Sodium: 158mg
- For more ways to use brown rice, explore Classic Rice Dishes.