Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Curried Rice Stuffing with Cashews
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- Level: Easy
- Total: 2 hr 20 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 572
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 5 g
- Sugar
- 18 g
- Protein
- 14 g
- Cholesterol
- 57 mg
- Sodium
- 703 mg
- Level: Easy
- Total: 2 hr 20 min
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 572
- Total Fat
- 23 g
- Saturated Fat
- 10 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 5 g
- Sugar
- 18 g
- Protein
- 14 g
- Cholesterol
- 57 mg
- Sodium
- 703 mg
Ingredients
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Directions
- Combine 3 cups chicken broth and 10 cups water in a large pot with 1 1/2 teaspoons salt and a few grinds of pepper; bring to a boil. Add the wild rice, reduce to a gentle simmer and cook, stirring occasionally, 25 minutes. Add the brown rice and cook 15 minutes. Add the basmati rice and continue cooking, stirring occasionally, until all the rice is just tender, 10 to 12 more minutes. Drain any excess liquid and spread the rice on a baking sheet; set aside.
- Preheat the oven to 350 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the onion, celery and cilantro stems and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the curry powder, raisins and cashews and cook, stirring, until everything is coated in curry powder, about 1 minute. Add the remaining 1 cup chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove the skillet from the heat.
- Combine the rice, egg and cilantro leaves in a large bowl. Add the onion mixture and stir to combine. Transfer the rice mixture to the baking dish. Melt the remaining 2 tablespoons butter and drizzle over the top. Cover with foil and bake 25 minutes, then remove the foil and bake until lightly golden, about 20 more minutes. Let rest 15 minutes before serving. Top with the pomegranate seeds.
