Turmeric Rice With Cranberries

- Rating -

5 from 1 vote

- Servings -

- Course -

- Keyword -

Dairy FreeEgg FreeGrainsNightshade Free

- My Notes -

INGREDIENTS

2 tablespoon Dried Cranberries - no-sugar-added
2 cup Water - lukewarm
1 tablespoon Pine Nuts
0.5 teaspoon Ground Turmeric
0.06 teaspoon Asafoetida - powder
0.5 teaspoon Whole Saffron - in ¼ c hot water
0.5 tablespoon Light Brown Sugar
0.25 teaspoon Sea Salt
1 cup Basmati Rice - cooked

INSTRUCTIONS

Soak cranberries in lukewarm water for about 10 minutes to plump. Drain.
In a wok or medium skillet on medium-high, heat coconut oil and stir in cranberries and pine nuts. Add turmeric, asafetida, saffron, sugar and salt, and reduce heat to low; cook 7 minutes. Add rice and stir until evenly coated; serve immediately.

NOTES

Catch this recipe in Colleen Francioli’s new book: The Everything® Low-FODMAP Diet Cookbook. Available from these booksellers: Amazon, Barnes & Noble, Target, Indiebound, GooglePlay and Walmart. Copyright © 2016 by F+W Media, Inc.