Curried Cranberry Walnut Rice
Here's a healthy but hearty alternative to fried rice. It tastes as good as it looks too.
Ingredients
- 5 cups of cooked brown rice*
- 2 tbsp olive oil
- 3-4 cloves of garlic – minced
- 2 tsp dried thyme
- A dab of butter
- 1 tbsp of Season with Spice's Sweet Curry Powder or more if you like it spicier
- 2 tsp low-sodium soy sauce
- 2 tbsp of water or vegetable or chicken broth if you have it handy
- 1/2 cup dried cranberries
- 1/2 cup your choice of nuts – coarsely chopped I used walnuts
- Salt and freshly ground black pepper to taste
- Parsley for garnish
Instructions
- To toast the walnuts, spread the chopped nuts over a large skillet or frying pan and cook over medium-low heat. Stir frequently until walnuts are toasty and fragrant. It should take about 3-6 minutes depending on the type of nuts you use. Remove and set aside to cool.
- Using the same pan, heat olive oil. Add in minced garlic, dried thyme and butter, and then sauté gently over medium-low heat until fragrant (about half a minute).
- Add in cooked rice, followed by curry powder, soy sauce, water/broth. Stir well to combine – adding more water/broth if necessary to prevent the rice from drying up. Cook over medium-high heat for about 10 minutes until the rice is warmed through.
- Stir in dried cranberries and walnuts, and then season with salt and black pepper.
- Remove from heat. Garnish with fresh parsley, and serve immediately.
Nutrition
Serving: 150gCalories: 322kcalCarbohydrates: 49gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 63mgPotassium: 191mgFiber: 4gSugar: 8gVitamin A: 15IUVitamin C: 1mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!