Recipe - Jasmine Rice With Dried Fruit

One fourth cup Butter
1 Onion; chopped
2 Ribs Celery; chopped
1 tablespoon Curry Powder; Madras pref.
2 One half cup Jasmine Rice
6 One half cup Chicken Stock; boiling
One half cup Dried Cranberries
One half cup Dried Currants
2 Pieces of Dried pear;chopped
One half Dried fig; chopped
One half cup Sunflower Seeds; toasted
2 tablespoon Chopped Basil
Salt and Black Pepper TT
Nutmeg; grated for garnish

This dish should be prepared/setup completely before turning on the
stove.
In a Wok, or large skillet, toast the rice until barely tan.
Remove and set aside.
In a large saucepan, heat the butter until just beginning to brown.
Stir in the Onion, Celery, and Curry Powder.
Cook, stirring occasionally, for 5 minutes.
Stir in the Jasmine Rice, cook for 3 minutes longer. Stir well.
Stir in the boiling stock and reduce the heat to low. Cover and cook for
20 minutes.
Turn off the heat.
Stir in the dried cranberries, currants, dried pear, dried fig, sunflower
seeds, basil, and salt and pepper to taste.
Cover and let sit for 10 minutes.
Fluff with a fork and dust with freshly grated nutmeg.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini