East & West Meet In Christmas Rice
By: Quay Po Cooks
Published: Monday, December 20, 2010 - 7:05am

Ingredients




3 tablespoons cooking oil (I like olive oil)
1/2 cup pine nuts
1 rounded tblspn cumin seeds
1 teaspoon ground anise seed
1 tablespoon cinnamon Cayenne pepper (to taste, start with 1 tspn)
1 teaspoon nutmeg
1 teaspoon black pepper
1 cup chopped pecans (may substitute almonds or 8 cups steamed or boiled rice (allowed to cool uncovered to room temperature)
1 cup golden and black raisins
1 cup peeled and diced apple
1/2 cup dried apricot chopped
1/2 cup chopped figs
1 cup chicken stock
1 rounded tblspn turmeric powder
1/4 cup coarsely chopped garlic
1/2 cup finely chopped coriander
3/4 cup cup chopped onions ¾ chopped celery<

Preparation

1 Toast pine nuts & pecans in a very slightly oiled frying pan on low heat, being careful not to overdo. Set aside. Reheat the frying pan and add cumin seeds and toast them, tossing and stirring frequently, until the seeds start to pop and the aroma becomes pronounced. Add cinnamon, anise, and cayenne pepper and stir until well mixed, allowing combined ingredients to heat up for less than 1 minute. Remove from heat. Put these ingredients into a food processor and blend well. In a large wok, heat olive oil on medium heat. Add garlic, onions, & celery and stir fry until well mixed and aromas rise from the pan. Ad

About


A fried rice that was reflective of both eastern and western flavors, and that was rich and bountiful to reflect the celebratory nature of the holiday. The final result became what we have come to call "Christmas Rice" and it is a highlight of our food tradition during the holidays. Featuring flavors that are both sweet & spicy, and almost rustic in flavors, but very complex, the rice is a perfect accompaniment to the turkey and ham that centers our table