Rice with Nuts and Raisins

Serves 4

Step 1

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

Step 2

1 cup (250 ml) white basmati rice

2 (500 ml) cups water

1/2 teaspoon turmeric

1 teaspoon ghee

Step 3

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.

 

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