Basmati Rice with Dried Fruit, Toasted Almonds and Coconut

Mom passed along this yummy, yummy rice dish that she brought to Mike's bday celebration this past weekend! Thanks, mom!

Ingredients

• 2 c. brown basmati rice, cooked as directed
• 2 c. dried apricots, cut in quarters
• 1 c. dried cranberries
• 1 c. unsweetened flaked coconut (if you can't find this, get a package of shredded coconut at Marina or any Asian market
• 2 c. slivered almonds, toasted
• 3/4 c. Smart Balance vegan margarine
• 2 c. chopped onion
• 1/2 c. each red and green bell pepper
• 2 tsp. fresh grated ginger
• 2 tsp. minced garlic
• 2 tsp. cumin
• 2 tsp. curry powder
• 1 tsp. cardamom
• 1/2 tsp. cinnamon
• salt and pepper to taste
• 1 tsp. grated orange peel
• 1 tsp. grated lime peel

Cook rice

Preheat oven to 350 (to brown the coconut and almonds)

In a bowl, combine apricots and cranberries, cover with boiling water, let stand until plump (15 minutes). Drain well.

Place coconut and almonds in separate pans (like pie pans). Bake, stirring occasionally, 4-5 minutes for coconut, 8-10 minutes for almonds.

In a pan heat, margarine, saute onion and peppers until onion is limp.

Reduce heat, add ginger, garlic, curry powder, cumin, salt and pepper, orange and lime peel, cinnamon and cardamom. Stir until aromatic (30 seconds).

Stir in rice and dried fruits.

Add the coconut and almonds when ready to serve so they stay crunchy.

Note: If you are carrying it to another house, and it needs to be reheated, put the almonds and coconut in plastic bags and add them after reheating.