A longtime maker of traditional Indian pilafs, Lynn Lloyd wanted to create a special one a couple of years ago. Notes: You can prepare this dressing through step 4 up to 1 day ahead; cover and chill. To reheat, let dressing stand at room temperature for 1 hour, then bake, covered, in a 350° oven until hot, about 1 hour. Prep and Cook Time: about 1 1/2 hours.

Lynn Lloyd, Santa Cruz, CA
This Story Originally Appeared On sunset.com

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Credit: Monica Buck

Recipe Summary

Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. 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.

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  • 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.

Nutrition Facts

481 calories; calories from fat 52%; protein 8.9g; fat 28g; saturated fat 11g; carbohydrates 54g; fiber 4.2g; sodium 514mg; cholesterol 31mg.
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