Chutney Rice Recipes

Steps:

• In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours., Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.

Steps:

• In a small bowl, combine chutney, oil, lemon juice and gingerroot, blending well to combine.
• In a large serving bowl, mix the rice, apple, celery, onions, dried fruit and almonds.
• Toss with the dressing, mixing well.
• Refrigerate for at least 1 hour before serving.

Steps:

• Pour chicken broth into a saucepan and bring to a boil.
• Slowly add rice to broth (adding too quickly may cause a boil over).
• Reduce heat and simmer, covered 20 minutes.
• Remove from heat and add the chutney, raisins and curry powder and stir until well mixed.
• Let stand approximately 5 minutes for flavors to blend.
• Sprinkle with the toasted almonds before serving.

Steps:

• Grind the roasted channa dal in a spice grinder until it is a fine powder - you may need to do this in two or three batches.
• Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant - about 3 - 5 minutes - watch it don't let it burn.
• Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili - then process until it is a nice powdery consistency.
• Place in a bowl and add the remaining unprocessed 2 cups of coconut powder - stir to combine.
• Store in an air-tight container.
• Prepare the rice by rinsing the rice in hot water - drain then place in a pot with the 4 cups of water.
• Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed.
• Uncover and fluff with a fork, then cover and cook for about 5 minutes longer.
• Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes.
• Serve!

Steps:

• Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
• Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

Steps:

• Lemon Rice: Cook the rice with required amount of salt and cool.
• The grains should be separate.
• In a wok heat the oil.
• When hot, put in the mustard seeds and lower the heat.
• When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
• Take off the heat.
• Add the cooled rice.
• When cool, add the juice of two lemons.
• Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
• Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
• Coconut Chutney: Grind all ingredients together with a enough water to form a paste.
• In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
• When the seeds splutter, take off heat and pour over coconut paste.
• Add salt to taste.
• Serve with the Lemon Rice.