Tibetan-Style Curried Rice with Golden Raisins, Ginger, and Cilantro

1 min read

This fragrant dish will perfume your kitchen for hours with the smells of the Orient. For added protein, toss the hot cooked rice with 1 cup of rinsed and drained canned chickpeas, cooked peas, or cooked soybeans.

MAKES 4 SERVINGS

2 cups low-sodium vegetable broth

1 cup long-grain white rice

1⁄4 cup golden raisins

1 tablespoon finely chopped fresh ginger

1⁄2 tablespoon canola oil

1⁄2 teaspoon ground turmeric

1⁄2 teaspoon curry powder

1⁄2 teaspoon salt

2 scallions, white and green parts, thinly sliced

2 tablespoons chopped fresh cilantro

1⁄2 tablespoon toasted (dark) sesame oil

In a medium saucepan with a tight-fitting lid, bring the broth, rice, raisins, ginger, canola oil, turmeric, curry powder, and salt to a boil over high heat, stirring once. Reduce the heat to low, quickly cover, and cook until the rice is tender and all the water is absorbed, 17 to 20 minutes, adjusting the heat as needed between low and medium-low so that a little steam is always visibly leaking from the lid. Uncover, remove from heat, and stir in the scallions, cilantro, and sesame oil. Re-cover and let stand 5 minutes. Uncover, fluff with a fork, and serve at once.

{PER SERVING} Calories 258 • Protein 9g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 47g • Dietary Fiber 3g • Sodium 499mg