Cardamom Jeweled Rice that Sparkles

[Guest guest]

Cardamom Jeweled Rice that Sparkles

 

1 cup brown basmati rice

2 cups vegetable broth or water

3/4 cup celery or fennel bulb, diced reserve fennel fronds for garnish

1/2 cup dried cherries, plus extra for garnish

1/2 cup dried apricots, coarsely chopped, plus extra for garnish

1/2 cup pomegranite seeds (chopped grapes are an easy substitute), plus extra

for garnish

1/2 cup shelled pistachios, coarsely chopped, plus extra for garnish

1/2 teaspoon fresh minced ginger

1/4 teaspoon cardamom

salt to taste

 

Rinse rice and put rice and broth or water in a large pot with a tight-fitting

lid.

Bring to a boil, stir once, reduce heat, cover and simmer 50 minutes.

Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes.

Stir in all other ingredients, reserving extras for garnish.

Let cool to room temperature, serve heaped on a platter garnished liberally with

fennel fronds if you used fennel, dried fruit, nuts, and pomegranate seeds.

[Guest guest]

Using Basmati rice is HUGE.

 

My wife (Victory) makes Yum-Yum Noise when she come in

 

The front door when I am cooking Basmati.It is SO Fragrant!

 

The use of Fennel is becoming one of my Vegan-Go-2's.Along with coriander

seed, Crushed or ground.

 

And the use of Ginger root deserves mention.What a great addition to 13 bean

soup.

 

Thank you for this Jeweled Rice extravaganza.

 

It, along with the Turkish Rosewater Rice pudding will be gracing the

Thanksgiving table.

 

Hug to all from the Chef.

 

 

 

~Little drops of rain, whisper of the pain, tears of Loves lost in the days

gone by.~

 

 

 

 

 

 

 

Cooking is like love,

 

It should be entered into with abandon

 

or

 

not at all.,

 

 

 

~Harriet Van Horne