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Ingredients
1 ½ cups basmati rice
1 2- to 3-inch piece ginger, peeled and bruised
2 ¾ cups cold water
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon ground coriander seed
¼ cup fresh lemon juice
1 medium shallot, peeled and chopped fine
2 tablespoons olive oil
½ cup currants or black raisins, plumped in hot water and drained
4 fresh ripe apricots, quartered, or 8 dried, plumped in hot water and drained
⅓ cup toasted sliced almonds
Nutritional analysis per serving (4 servings)
81 grams carbs; 473 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 309 milligrams sodium; 9 grams protein; 17 grams sugar
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
Combine rice, ginger and water in a large, heavy saucepan and bring to a boil. Cover, reduce heat to medium-low and simmer until tender, but not soft, about 15 minutes. Drain, discard the ginger and transfer the rice to a large glass or ceramic bowl.
- Step 2
Season rice with salt, pepper, nutmeg and coriander. Add lemon juice, shallot and olive oil; toss to combine. Stir in currants and apricots. Divide among 4 bowls, garnish with toasted almonds and serve.
Private Notes
Comments
Thank you! Used brown rice, subbing cranberries for apricots and toasting sliced almonds. Very good! Also didn’t have fresh ginger, but used scant teaspoon of powdered; ground my nutmeg and coriander seed in my coffee grinder, so still feeling virtuous.