Ingredients: 1/4c butter, 1 onion - chopped, 2 ribs celery - chopped, 1tb curry powder, 2 1/2 c jasmine rice, 6 1/2c chicken stock - boiling, 1/2c dried cranberries, 1/2 c dried currants, 2 pieces of dried pear - chopped,1/2 dried fig - chopped, 1/2 c sunflower seeds - toasted, 2tb chopped basil, salt and black pepper, nutmeg - grated for garnish.

Preparation: In a large skillet, toast the rice until barely tan. Remove and set aside. In a large saucepan, heat the butter until just beginning to brown. Stir in the onion, celery, and curry powder. Cook, stirring occasionally, for 5 minutes. Stir in the jasmine rice, cook for 3 minutes longer. Stir well. Stir in the boiling stock and reduce the heat to low. Cover and cook for 20 minutes. Turn off the heat. Stir in the dried cranberries, currants, dried pear, dried fig, sunflower seeds, basil, and salt and pepper to taste.

Cover and let sit for 10 minutes.

Fluff with a fork and dust with freshly grated nutmeg.

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