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Kai's Curry Rice with
Cranberries © Mother Linda's
Cowell (or Kai for short), the founder of Hawaii-based Kaiulani Spices, made
this colorful and tasty dish for the attendees of the 2008 Les Dames d'Escoffier
conference in Hawaii.
The finished product is a festive mix of colors--one I think is perfect for the
holidays. Kai's spices are what make this dish special. They are guaranteed to
have No MSG! No Preservatives! No Chemicals! No Gluten!
No Peanuts! and be All Natural! and have No Calories!
So you can get the
freshest spices, I have decided not to stock the spices myself, but encourage
you to order from Kai directly. The packaging is delightful and will make a
great gift for your own kitchen or a loved one.
If you would like to order the
curry powder to make this dish directly from Kai, just click on the blue link
below for curry powder in the ingredient list and you will be directed to her
Don't be afraid to experiment
with this dish. Kai says it is great with the addition of chicken, shrimp, or
extra-virgin olive oil
2 1/2 Tbsp. Kaiulani's
curry powder (hot or medium)
fresh cilantro leaves (save stems for later)
cooked rice (best if cooked the night before)***
dried cranberries or raisins
scallions, thinly slice
Put the olive oil in a stainless steel pan. Once
the oil is hot, add the garlic, curry powder, cilantro stems and cranberries.
Cook until the garlic is translucent and the aroma fills the air; add cooked
rice. Mix well with a fork or spatula. Add scallions and cilantro leaves to the
rice mixture and mix again. Taste the rice and adjust seasonings to taste. Since
there is plenty of Hawaiian sea salt in the spice mix, you probably won't have
to add any salt.
***If you have a Super Target in your area, look
for Archer Farms Bamboo rice. It's a light, herbal and pale green rice. Using
this rice and adding the cranberries, makes this a special dish for the
posted October 29, 2008.
© Mother Linda's
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