1 1/2 cup toasted nuts (try pistachios for extravagance)
GOES WITH: Parsley Chutney
2 cups packed freshly-minced parsley
1/2 teaspoon salt
1 1/2 teaspoons grated fresh ginger root
4-6 cloves fresh garlic (this is the correct amount)
3 tablespoons crushed dried mint
2 tablespoons fresh lemon juice
1/2 cup firm yogurt
cayenne pepper
Directions
Melt the butter in a large, heavy saucepan. Add the coconut, rice, turmeric, coriander, carrots, and salt. Stir and cook these all together over a medium-low flame for 5-8 minutes.
Add the boiling water and cinnamon stick. Stir, cover, and let simmer (low) for 15 minutes.
Stir in the peppers and the raisins, cover, and let simmer until the rice is tender (approximately 15-20 minutes more). Transfer to a serving bowl, top with nuts.
CHUTNEY: Combine everything in a blender, or a food processor fitted with its steel blade. Puree. Cover tightly and refrigerate. There are also parsley chutneys which you can buy by the jar. They don't have yogurt in them.
Comments
Phyllis Watson on Mon Mar 03 20:56:50 UTC 2008:
This is part of an Indian vegetarian meal. It consists of Curried Apple soup, Chappatis and Indian Pulao with Parsley Chutney.
I'd leave out the chappatis for a gluten-free meal.