Brown Basmati With Coconut, Almonds And Currants
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
- 1½cups well-seasoned chicken stock
- 1¾cups unsweetened regular or ''lite'' coconut milk
- 1½tablespoons butter or vegetable oil
- ¼cup finely diced onion
- ¼teaspoon salt, or more to taste
- 1¼cups brown basmati rice
- 1½teaspoons curry powder
- ¼teaspoon cayenne pepper
- 2bay leaves
- ½cup currants
- ¼cup sliced almonds
- ¼cup shredded unsweetened coconut
Nutritional analysis per serving (4 servings)
614 calories; 36 grams fat; 23 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 11 grams protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Mix chicken stock and coconut milk together, and set aside.
- Step 2
Heat 1 tablespoon butter or oil in a heavy ovenproof 2-quart casserole or saucepan with a lid. Add onion and ¼ teaspoon salt and cook over low heat until onion is transparent.
- Step 3
Stir in the rice, curry powder, cayenne pepper, bay leaves and currants, and mix. Add chicken stock and coconut milk, bring to a boil and stir. Taste liquid, and add more salt if necessary. Cover, and place in oven for about 45 minutes, until rice is just tender and liquid has been absorbed. Set aside, covered, for 5 minutes.
- Step 4
While rice is baking, heat remaining butter or oil in a skillet, add almonds and coconut and saute, stirring constantly, until they are toasted. Remove from heat, and keep stirring until mixture stops sizzling.
- Step 5
Fold almonds and coconut into the rice. and serve.
Private Notes
Comments
Everyone loved this. I didn't have coconut shreds but otherwise followed recipe closely.