Prep 20 mins
Cook 0 mins
Tumeric is used along with dried apricots and cranberries giving this rice dish a slightly sweet taste. It was published in my local newspaper and is it's suggested that it be served with Asian Citrus Marinated Salmon and (steamed asparagus with) Citrus Sauce- I am also publishing those recipes.
- 2⁄3 cup quick-cooking brown rice (see note)
- 1 1⁄3-1 1⁄2 cups reduced sodium fat-free broth (water may be substituted)
- 1 teaspoon turmeric
- 1⁄4 cup dried apricot, cut in small pieces
- 1⁄4 cup dried cranberries
- In a large saucepan bring broth to a boil (use the amount of broth or water stated on the package of rice), stir in rice and tumeric; When mixture comes to a boil again, reduce heat and simmer about 10 minutes or until liquid is absorbed and rice is tender.
- While rice is cooking, place dried fruits in a small bowl, add hot (but not boiling) water to cover; Let soak for 5-10 minutes or until soft; Drain well.
- Remove rice from heat and stir in dried fruits; Cover and let stand 2-5 minutes; Lightly fluff with a fork and serve.
- Note: Regular brown rice can also be used- To reduce the usual cooking time use an appropriate amount of rice and liquid; Cook at a low boil (not a simmer) until rice is tender, about 30 minutes; Drain away any remaining liquid.
This was really good rice. I used 1/2 cup of dried apricot and dried cranberries, and added an toher 1/2 tsp of turmeric to the recipe for added taste. and it worked out really well. I used a vegetable broth (reduced sodium as required by the recipe).