By Kaiulani Cowell of Kaiulani Spices
1/3 c olive oil
2½ T Kaiulani’s Exotic Curry Seasoning (available as medium or hot)
1T garlic minced
¼ c cilantro leaves and stems chop separately
2 c jasmine rice cooked the day before
2 T cranberries or raisins
¼ c green onion stalks sliced small
2-3 T toasted almonds or macadamia nuts
Heat olive oil in pan on medium heat. When heated, add garlic, Kaiulani’s Exotic Curry Seasoning, cilantro stems and cranberries in pan. When garlic is cooked, add the rice. Mix well until the rice is a beautiful golden color, not pale. Add green onions and cilantro leaves and mix again. Taste rice and adjust seasoning to taste. Sprinkle nuts on top. Serve.
Variation: Substitute cranberries with cooked shrimp, chicken, pork, or mushrooms with bell peppers.