Lemon-Curry Rice
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 155
- Calories from fat: 21%
- Fat: 3.7g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 1.1g
- Protein: 3.6g
- Carbohydrate: 28g
- Fiber: 1.7g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 297mg
- Calcium: 18mg
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.
Lemon-Curry Rice Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Gifts, Make-Ahead
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- OCCASION: Autumn, Winter, Christmas, Kwanzaa, New Year's, Thanksgiving
- PUBLICATION: Cooking Light
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Cooking Light
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