Curried Coconut Rice with Peppers, Dried Fruit and Almonds

1 cup brown rice (uncooked)
1 cup water
1 cup coconut milk

1/2 cup dried apricots, chopped
1/2 cup dried cranberries (or raisins, currants or cherries)
1/2 cup slivered almonds
1/4 cup coconut flakes (unsweetened)

1 tablespoon canola oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped

1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon curry powder (or more if you like it hot)
1 teaspoon ground cardamom
1/2 teaspoon cinnamon
1 teaspoon grated orange peel
1 teaspoon grated lime peel

salt and pepper

Serves 2


Place brown rice, water and coconut milk in a pan and bring to boil. Reduce heat, cover with lid and simmer until all liquid is absorbed and rice is tender. Depending on the brown rice you are using, this will take 30 to 45 minutes. Set aside.

In the meantime, combine chopped apricots and cranberries in a bowl. Pour boiling water over the fruit and let stand for 15 minutes or until fruit is plump. Drain ans set aside. 

Toast the slivered almonds in a dry pan over low to medium heat for 5-10 minutes or until slightly browned. Set aside.

I a deep, heavy-bottomed pan, heat the oil and cook the onions and bell peppers. Keep stirring. When onions are softened (after about 5 minutes), reduce to medium heat.  Add ginger, garlic, spices, orange and lime peel and cook for 1 minute or until spices are fragrant. Stir in the cooked rice, dried fruit, almonds and coconut flakes. Cook for another 5 minutes. Serve immediately.