Cranberry-Pecan Curry Rice

• Gluten free

• Produce

  • 3/4 cups Cranberries, dried
  • 3 Garlic cloves, large
  • 2 tsp Ginger, ground
  • 2 tbsp Parsley, fresh
  • 1 Yellow onion, medium

• Canned Goods

  • 3 1/2 cups Chicken broth

• Pasta & Grains

  • 2 cups Mahatma basmati rice

• Baking & Spices

  • 2 tbsp Curry powder
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 3/4 cups Pecans

• Dairy

  • 1 tbsp Butter

• Liquids

  • 1/4 cup Water

Found on foodfolksandfun.net

Description

Ingredients

• 3 ½ cups chicken broth
• 2 cups Mahatma Basmati Rice
• 1 Tablespoon butter
• 2 Tablespoons olive oil
• 1 medium yellow onion, diced
• 3 Large garlic cloves, minced
• ¾ cups chopped pecans, plus more for garnish
• ¼ cup water
• 2 Tablespoons curry powder
• 2 teaspoons ground ginger
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¾ cups dried cranberries, plus more for garnish
• 2 Tablespoons chopped fresh parsley, plus more for garnish

Directions

• In a large sauce pan, bring chicken broth to a boil. Add rice, bring back up to a boil, then reduce heat to a simmer, and cover. Simmer for 20 minutes and fluff with fork.
• Heat a large, deep pan or pot over medium heat. Add oil and onion. Sauté until onion is opaque and the edges are lightly golden; about 5-6 minutes. Add garlic, and pecans. Continue to sauté until fragrant, about 2 minutes. Add fluffed rice, water, curry powder, ginger, salt and pepper. Stir until combined and rice is evenly coated with spices. Add cranberries and parsley; toss to combine. Transfer rice to serving bowl and enjoy!