Harvest Rice Dish
Curd rice also known as thayir saddam & daddojanam makes a great summer food.
Recipe Summary Harvest Rice Dish
A variation of a basic rice recipe for the holidays.Ingredients | Side Dish For Curd Rice½ cup slivered almonds2 cups chicken broth½ cup uncooked brown rice½ cup uncooked wild rice3 tablespoons butter3 onions, sliced into 1/2 inch wedges1 tablespoon brown sugar1 cup dried cranberries⅔ cup fresh sliced mushrooms½ teaspoon orange zestsalt and pepper to tasteDirectionsPlace almonds on an ungreased baking sheet. Toast at 350 degrees F (175 degrees C) for 5 to 8 minutes.Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.In medium skillet, melt butter over medium-high heat. Add onions and brown sugar. Saute until butter is absorbed and onions are translucent and soft. Reduce heat, and cook onions for another 20 minutes, until they are caramelized.Stir cranberries and mushrooms into the skillet. Cover, and cook 10 minutes or until berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.Info | Side Dish For Curd Riceprep: 15 mins cook: 1 hr 30 mins total: 1 hr 45 mins Servings: 6 Yield: 6 servings
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