Forbidden Thai Rice and Raisins
The perfect accompaniment to almost any stew, ragout or combination main dish.
- 2 cups olive oil
- 3 pounds onions, chopped fine
- 1 fluid ounce fennel seeds, crushed
- 6 kaffir lime leaves
- 2 1/2 pounds celery, chopped fine
- 4 ounce fresh garlic, minced
- 25 pounds Thai sticky rice
- 2 pounds California golden raisins
- 2 pounds California natural raisins
- Turkey stock; as needed
- Kosher salt, to taste
- Fresh parsley; for garnish
Heat olive oil in large kettle and add onions, fennel seeds, lime leaves, celery and garlic. Cook until onions are translucent. Add rice and raisins; stir until rice is completely coated with oil. Add turkey stock to cover by 1 inch and bring to boil. Stir once and reduce heat to lowest setting. Cover and cook for 27 minutes or until rice is tender and all water is absorbed. Fluff rice and keep warm for service. Sprinkle with chopped fresh parsley, at service.
Nutrition Facts Per Serving
Calories 180 (22% from fat); Total Fat 4g (sat 1g, mono 3g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 3g; Carbohydrate 33g; (Dietary Fiber 2g; Sugars 11g; ); Iron 1mg; Sodium 670mg; Calcium 26mg; Potassium 181mg
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