Rice with Nuts and Raisins
1/4 cup (60 ml) sunflower seeds
1/4 cup (60 ml) pumpkin seeds
1/4 cup (60 ml) walnuts
1/4 cup (60 ml) cashews
1 cup (250 ml) white basmati rice
2 (500 ml) cups water
1/2 teaspoon turmeric
1 teaspoon ghee
1 tablespoon ghee
1/2 cup (125 ml) raisins, soaked overnight
what to do;
1. Heat oven to 350℉ (180℃). Roast nuts and seeds on a cookie sheet until
golden brown for about 10 minutes.
2. Combine rice, water, ghee and turmeric in a pot. Bring to a boil, reduce heat to
low, and cook for 20 minutes until rice is soft. Alternatively, combine ingredients
in a rice cooker and cook for about 15 minutes or until the cooker turns off.
3. Melt ghee in a sauce pan, add drained raisins, roasted nuts and seeds and cook
on low heat for 5 minutes, until raisins are puffed. Fold the raisin and nut mix
into the cooked rice.