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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From the Junior League of Washington, DC. Thai rice with no meat, just delightful flavors! Ingredients:
1 tablespoon gingerroot, minced |
2 tablespoons vegetable oil |
1 1/2 cups long grain rice, uncooked |
2 1/4 cups chicken broth |
1/4 cup unsweetened coconut milk |
1/4 cup raisins |
2 tablespoons low sodium soy sauce |
1 tablespoon lime juice |
1 tablespoon curry powder |
1/2 teaspoon chinese chili sauce |
1/2 teaspoon salt (i usually omit this) |
1/2 teaspoon lemon rind, grated |
1 cup tomato, seeded and diced |
1/2 cup green onion, chopped finely |
1/2 cup fresh pineapple, diced |
1/3 cup almonds, slivered and toasted |
2 tablespoons lime juice |
Directions:
1. Saute the gingerroot in the oil in a large skillet until tender. Add the rice, stirring well; cook for 5 minutes.
2. Stir in the broth and the next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
3. Stir in the tomato, green onions, pineapple, almonds, and lime juice. Serve as soon as these ingredients have warmed up.
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