Give your rice a boost of flavor with curry powder and herbs that turn this side dish into a feature.
125 ml or 1/2 cup uncooked brown or white long grain rice
300 ml or 1 1/4 cup chicken or vegetable broth
25 ml or 2 tbsp margarine or butter
125 ml or 1/2 cup chopped celery
125 ml or 1/2 cup sliced mushrooms
125 ml or 1/2 cup shelled chopped pistachios
50 ml or 1/4 cup chopped onion
2 ml or 1/2 tsp dried basil leaves
1 ml or 1/4 tsp curry powder
1 ml or 1/4 tsp ground sage
1 ml or 1/4 tsp pepper
125 ml or 1/2 cup water
250 ml or 1 cup All-Bran Original* cereal or All-Bran Buds* cereal
125 ml or 1/2 cup pomegranate seeds
60 ml or 1/4 chopped cilantro
1. Cook rice according to package directions, replacing with broth and omitting salt and butter or margarine.
2. In large skillet, melt butter or margarine. Stir in celery, mushrooms, water chestnuts and onion. Cook over medium heat stirring occasionally, until celery is tender-crisp.
3. Add basil, curry powder, sage and pepper and stir for about 30 seconds. Stir in cooked rice and water; bring to a boil. Remove from heat and stir in cereal, pomegranate seeds and cilantro. Serve immediately.