CURRIED RICE PILAF
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.
CURRIED RICE PILAF
In this rice dish, green onions give great color, raisins bring a touch of sweetness and almonds add crunch. I think you'll agree the mild curry flavor pleases all palates. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned., In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.
Nutrition Facts :
CURRIED RICE, BEANS AND VEGETABLE PILAF
Categories Blender Bean Herb Rice Vegetable Side Low Fat Vegetarian Currant Sweet Potato/Yam Collard Greens Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Place chutney in blender. Add broth gradually and puree. Set aside.
- Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
- Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.
RICE AND BLACK BEAN PILAF
Steps:
- Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
- Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
- Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
- Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
- Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium
Nutrition Facts : Calories 308 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 155 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 11 grams, Sugar 5 grams
RICE PILAF WITH BEANS
Make and share this Rice Pilaf With Beans recipe from Food.com.
Provided by Manami
Categories Long Grain Rice
Time 40m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy saucepan over medium heat.
- Sauté rice until golden.
- Stir in stock, water and pepper.
- Increase heat to high and bring to a boil.
- Immediately reduce heat to low.
- Cover and simmer 20-25 minutes or until rice is tender and liquid absorbed.
- Stir in beans.
- Turn on broiler.
- Transfer rice to ovenproof serving dish.
- Arrange tomato slices over beans and dot with butter.
- Broil 2-3 minutes or cook until tomato slices are cooked throughout.
- Serve pilaf sprinkled with mint.
Nutrition Facts : Calories 340.3, Fat 8.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 6.7, Carbohydrate 53.1, Fiber 10.9, Sugar 0.8, Protein 12.7
CURRIED RICE PILAF WITH CASHEWS
Yield Makes 4 (side dish) servings
Number Of Ingredients 10
Steps:
- Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
- Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.
CURRY RICE PILAF
Salted cashews add a nice crunch to this simple rice dish flavored with curry and turmeric.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Heat rice according to package directions. Meanwhile, in a small skillet, melt butter over medium heat. Add the cashews, onions and seasonings; cook and stir until onions are tender, 2-3 minutes. Add rice; toss to coat.
Nutrition Facts : Calories 436 calories, Fat 23g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CURRIED RICE AND BEANS
Make and share this Curried Rice and Beans recipe from Food.com.
Provided by xtalline
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice with broth and curry separately. Saute onion, garlic until soft.
- add remaining ingredients, add rice. Serve.
VEGETABLE CURRIED RICE
"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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