Curried Cranberry and Pistachio Rice

 

So here we are at Boxing Day.  Christmas . . . takes forever to arrive and then it is gone in a flash.  Trusting you all have a Merry one, with lots of yummy goodies and family, friends and love the whole day through.  My dinner pretty much tasted like cardboard, with this rotten cold I have had . . . but I can breathe this morning so things are definitely on the upturn!

 

Best part of yesterday was watching the grand-kiddos open their pressies on the ipad.  What a marvelous invention that is.  Just brilliant.  I wish that I could do that with all my grand babies, but alas . . . only one son with kids has an ipad.  C'est la vie!

 

To my way of thinking the best part of any roast dinner, Christmas or otherwise . . . is dealing with the inevitable leftovers.  I like to come up with different things to do with them . . . of course there is turkey curry and turkey pie, turkey casserole and the like . . . there is no end to the deliciousness that you can achieve with the leftovers. 



 This is a delicious rice dish that you can either cook fresh rice for or use pre-cooked packaged rice for.  You can serve it along side of your turkey curry or whatever . . . or you can add bits of your leftover roast turkey and ham to it and turn it into a main dish.  Whatever you choose to do I think you will find that it's easy, delicious and . . . quite different.



Today we're having roast ham with all of the trimmings as the Missionaries are coming over.  I do love to spoil them.  Whatever you are having today . . . I hope you enjoy.  Happy Boxing Day.

 

 *Curried Cranberry and Pistachio Rice*
Serves 6 as a tasty side dish
Printable Recipe

This recipe is great to use with freshly cooked rice or leftover cooked rice.  You can also add chopped leftover chicken, ham, pork, turkey or lamb for even more deliciousness. 

5 cups of cooked basamati rice
2 TBS coconut oil
3 cloves of garlic, peeled and minced
2 tsp dried thyme
a knob of butter
2 TBS medium curry powder
2 tsp soy sauce
2 TBS chicken broth, or vegetable broth
1/2 cup dried cranberries
1/2 cup shelled pistachio nuts,  coarsely chopped
fine sea salt and freshly ground black pepper to taste

Heat the coconut oil in a large frying pan.over medium low heat.  Add the pistachio nuts and cook, stirring until they begin to toast.  Add the butter, thyme, garlic and curry powder.  Cook until the mixture becomes very fragrant.  Add the chicken broth, soy sauce and the rice.  Stir well to combine, adding more broth if necessary to keep the rice moist.  Cook over medium high heat until heated through and the rice is hot.  Season to taste with salt and pepper and stir in the cranberries.  Remove from the heat and serve.

By the way, I've had a couple of comments lately that were quite negative.  One complaining that my Boulangere Potatoes were horrible and another saying the same thing about my Lemon Poppyseed Muffins.  This is my reply . . . Cooking is subjective and variable.  I simply cook what I think are good recipes and sound recipes and I show you MY results.   I invite you to try them out yourself.  I am not responsible for what happens in your kitchen, with your equipment, your cooking methods, or for your own personal tastes.  I simply show you my own experience and if it's a bad one, I will tell you . . . if it's a good one, likewise.  I apologize if you haven't had the same experience, but that is life.  We all see things from our own eyes.  I take pictures and I am not the best photographer in the world.  I just click and shoot.  The things I make look tasty because they are tasty.  I can't help it if you don't agree.  Taste is subjective too.  Merry Christmas and a Happy New Year.