Wednesday, 26 March 2014

Curried Rice Pilaf

1 cup chopped green onions, carrots and red peppers

3 garlic cloves, minced

1/4 c. butter

1 1/2 c. uncooked long grain rice

2 tsp. curry powder

3 c. chicken broth

1/2 tsp. salt

1/2 c. almonds

1. Preheat your oven to anywhere between 350 and 425. Spread the nuts in an even layer on a cookie sheet lined with parchment paper or foil (for easy clean up).  In a skillet with a tight fitting lid, saute the garlic and half of the onions, carrots and red peppers in butter.   Add the rice and curry and cook until the rice begins to brown up.
2.  Add chicken broth and and generous pinch of salt to the skillet.  Stir, bring to a boil, reduce heat to low and cover for about 18-20 minutes.  (Cooking times may vary.)  While rice is cooking, toast the almonds in your oven for 5-7 minutes, shaking the pan occasionally, until they're nice and brown.
3.  When the rice is done cooking, stir in the remaining green onions, almonds.  I didn't measure any of these things, for the record, so use the measurements as a guideline only!   Serve hot.
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