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Turmeric Rice With Cranberries

- Rating -

5 from 1 vote

- Servings -

2

- 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.
Photo by Kelly Jaggers.

5 from 1 vote (1 rating without comment)

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