Difference between revisions of "Mango Macadamia Nut Rice"
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== Description == | == Description == | ||
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* 2 Tbs. chopped fresh coriander | * 2 Tbs. chopped fresh coriander | ||
* 2 Tbs. chopped scallions | * 2 Tbs. chopped scallions | ||
| − | == | + | == Procedures == |
1. To prepare [[nuts]] and spices, heat [[butter]] in saucepan over medium heat, and sauté [[nuts]] until golden brown. Remove [[nuts]] from heat, and set aside. Using same pan, add cloves, [[cardamom]], [[cinnamon]] stick and peppercorns, and cook, stirring constantly, about 1 minute, or until aromatic. | 1. To prepare [[nuts]] and spices, heat [[butter]] in saucepan over medium heat, and sauté [[nuts]] until golden brown. Remove [[nuts]] from heat, and set aside. Using same pan, add cloves, [[cardamom]], [[cinnamon]] stick and peppercorns, and cook, stirring constantly, about 1 minute, or until aromatic. | ||
Latest revision as of 14:13, 15 July 2012
Description
.
Ingredients
- 2 Tbs. clarified butter
- 1/4 cup macadamia nuts
- 5 whole cloves
- 2 pods cardamom
- 1 1-inch stick cinnamon
- 16 whole black peppercorns
- 1 lb. raw basmati rice
- 1/2 tsp. saffron threads, soaked in 1 Tbs. hot water
- 2 TSP. kosher salt
- 3 cups water
- 2 Tbs. Raisins
- 1 ripe mango, peeled, seeded and diced
- 2 Tbs. chopped fresh coriander
- 2 Tbs. chopped scallions
Procedures
1. To prepare nuts and spices, heat butter in saucepan over medium heat, and sauté nuts until golden brown. Remove nuts from heat, and set aside. Using same pan, add cloves, cardamom, cinnamon stick and peppercorns, and cook, stirring constantly, about 1 minute, or until aromatic.
2. Stir rice into spice mixture. Add saffron and salt, stirring well. Add water, and bring to a boil. Reduce heat to low, cover and cook for about 15 minutes. Remove from heat. Stir in Raisins, macadamia nuts and mango. Cover, and let stand 5 minutes.
3. To serve, stir in fresh coriander and scallions. Transfer to large bowl, and serve rice hot or at room temperature.
