brownieB26
07-17-05, 09:58 PM
Cranberry and Almond Fried Rice
By: Adapted by me from a show on the Food Network
Category: Main Dishes - Rice
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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1 cup white rice*
1.5 cups water**
2 cups almonds
1 cup dried cranberries
2 T vanilla (the real stuff)
A very, very light oil (think safflower/sunflower)
Instructions:
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1. Prepare rice in a large pot, according to package directions. When cooked, the rice should equal about three cups.
2. Using a large, sharp knife, chop the cranberries and almonds together. Run them both under the faucet for a few seconds or soak them in a shallow pan for a minute or two.
3. Heat the oil in a small frying pan over med/low heat. Drain the cranberries and almonds and pat them so they are slightly damp using a paper towel.
4. When the oil is hot, add the almonds and cranberries. Let simmer for 3-5 minutes.
5. Add the vanilla, to taste, to the saucepan. Let cranberry/almond/vanilla mixture simmer for another 3-5 minutes until very fragrant.
6. When the rice is close to being done (for me, this was about 10 minutes in), add the cranberry mixture to the pot and let the rice finish cooking. Serve immediately.
Additional comments:
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* I would highly suggest using a fragrant rice, such as basmati or jasmine for this recipe. Minute/Boil in a bag rices just won't do.
**This amount of water is for jasmine rice, but it differs between brands and types of rice. Follow instructions for your rice.
Although sliced almonds save time, the flavor is a little better if you chop them right before you prepare the dish. Same goes for the cranberries.
This is kind of an odd recipe, but if you're willing to take a chance, you may like it!
By: Adapted by me from a show on the Food Network
Category: Main Dishes - Rice
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
1 cup white rice*
1.5 cups water**
2 cups almonds
1 cup dried cranberries
2 T vanilla (the real stuff)
A very, very light oil (think safflower/sunflower)
Instructions:
-----------------------------------------------------
1. Prepare rice in a large pot, according to package directions. When cooked, the rice should equal about three cups.
2. Using a large, sharp knife, chop the cranberries and almonds together. Run them both under the faucet for a few seconds or soak them in a shallow pan for a minute or two.
3. Heat the oil in a small frying pan over med/low heat. Drain the cranberries and almonds and pat them so they are slightly damp using a paper towel.
4. When the oil is hot, add the almonds and cranberries. Let simmer for 3-5 minutes.
5. Add the vanilla, to taste, to the saucepan. Let cranberry/almond/vanilla mixture simmer for another 3-5 minutes until very fragrant.
6. When the rice is close to being done (for me, this was about 10 minutes in), add the cranberry mixture to the pot and let the rice finish cooking. Serve immediately.
Additional comments:
-----------------------------------------------------
* I would highly suggest using a fragrant rice, such as basmati or jasmine for this recipe. Minute/Boil in a bag rices just won't do.
**This amount of water is for jasmine rice, but it differs between brands and types of rice. Follow instructions for your rice.
Although sliced almonds save time, the flavor is a little better if you chop them right before you prepare the dish. Same goes for the cranberries.
This is kind of an odd recipe, but if you're willing to take a chance, you may like it!