Description:

Exotic variation of fried rice.

Source:

Miglore

Serves/Makes:6

Ingredients

• Sauce:
• 3-1/2 cups (825 ml) chicken broth
• 1/4 cup (60 ml) dry sherry
• 2 tbsp (30 ml) light soy sauce
• 1/2 tsp (2 ml) Chinese chili sauce
• 1/2 tsp (2 ml) salt
• 1 tsp (5 ml) grated orange peel
• Rice:
• 3 tbsp (45 ml) unsalted butter
• 1/2 cup (125 ml) minced onion
• 3 cloves garlic, finely minced
• 1-1/2 cups (350 ml) brown rice, wild rice, red rice, or a multigrain rice mix
• 2/3 cup (150 ml) dried currants
• 1/2 cup (125 ml) chopped cilantro (fresh coriander) or fresh basil
• 3/4 cup (175 ml) pecan halves

Preparation

• In a small bowl, mix the sauce ingredients.
• In a 2-1/2 qt. saucepan, saute the onion and garlic in butter until the onion is translucent, about 3 minutes.
• Add the rice and cook until heated through, about 5 minutes, stirring frequently.
• Add the currants to the sauce and bring to a low boil, stirring occasionally.
• Cover, reduce heat to low and simmer until the rice is tender, about 45 minutes.
• If necessary, add a little water or broth toward the end of the cooking if the rice seems about to scorch.
• At this point, you may proceed or refrigerate.
• Reheat the rice in a 325 degree (175 C.) oven for 20 minutes, or in the microwave oven for a few minutes.
• Stir in the cilantro and pecans.
• Serve at once.

Comments

A fun recipe derived from the Chopstix cookbook.