1 cup white rice
1-in. piece ginger root, peeled
2 cups boiling salted water
1/2 cup seedless raisins
1/4 cup currants
1/4 cup chopped dried apricots
Freshly ground black pepper to taste
1/2 tsp. ground nutmeg
2 tsp. minced shallots
1 tbsp. fresh lemon juice
1/2 tsp. dried coriander
1 tbsp. olive oil
1/2 cup pine nuts, toasted
Cook rice and ginger in the boiling salted water until rice is tender, about 25
Meanwhile, soak raisins, currants and apricots in hot water
to cover; drain when plump. Remove ginger from cooked rice. Drain any excess
water from rice.
Place rice in a warm casserole. Add pepper, nutmeg,
shallots, lemon juice, coriander and olive oil to rice. Gently fold in plumped
fruit. Sprinkle with pine nuts.
Makes 6 servings.
(NOTE: Dried cranberries, cherries or blueberries may be substituted for