Lemon-Curry Rice

recipe
Rice mixes are easy--no cooking is necessary. This fragrant gift can be stored in a cool, dry place for up to one month. Be sure to include these cooking directions with it: Bring 3 cups water to a boil; add 1 1/2 cups rice mixture. Cook 18 minutes or until rice is tender; stir in 1/2 teaspoon salt.

Yield:

6 cups uncooked rice mixture (serving size: cooked: 1 cup)

Recipe from

Nutritional Information

Calories 155
Caloriesfromfat 21 %
Fat 3.7 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 1.1 g
Protein 3.6 g
Carbohydrate 28 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 297 mg
Calcium 18 mg

Ingredients

2 tablespoons grated lemon rind
4 cups uncooked jasmine rice
1 cup golden raisins
1 cup shelled pistachios
1 tablespoon curry powder
2 teaspoons dried curry leaves
1 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper

Preparation

Spread rind evenly on a plate; set aside for 1 hour or until dry.

Combine rind and remaining ingredients in a large zip-top bag, turning bag until mixture is blended. Place 1 1/2 cups rice mixture into each of 4 containers. Seal tightly.

Note: Nutritional analysis includes 1/2 teaspoon salt added for cooking.

Note:

Judith Choate,

November 2005
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