Recipe for Spicy Fruit and Coconut Rice 
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Yield:
6 servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
1 tbl Curry powder, (1 to 2)
1 x 375 gram lon grain and wild rice, cooked (12oz)
50 gm Toasted flaked almonds, (2oz)
50 gm Ready to eat dried apricots, chopped (2oz)
75 gm Sultanas, (3oz)
1 x 420 gram can chickpeas, drained
50 gm Creamed coconut, (2oz)
150 ml Water, (1/4 pint)
1 bn Coriander, chopped
Instructions:
Instructions: Heat the oil in a large saucepan, add the curry powder and cook for 1 minute, stirring continually.

Stir in the cooked rice, almonds, apricots, sultanas and chickpeas.

Dissolve the coconut in the water and stir into the rice with most of the coriander and seasoning to taste.

Heat through and serve sprinkled with the remaining chopped coriander.

Notes Also delicious served cold as an accompaniment or for a buffet.

NOTES : A lightly spiced fruity rice with coconut and coriander.

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