CURRIED SPAM PILAF
An interesting meal using shelf stable ingredients, that was written for a solo meal but could be expanded to feed a family.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 35m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Add the olive oil and the butter to a hot 12 inch frying pan, that has a tight fitting lid, and sir until melted.
- Add the onion and saute until transparent, followed by the drained mushrooms and continue to saute the mixture.
- Add the curry powder and spam and when the spam starts to brown, add the rice and stir until all the grains are covered in the oil/butter.
- Add enough chicken broth to the liquid from the mushroom can to bring the total to 2/3 cup of liquid, pour into the pan.
- Put on the cover, lower the heat to the minimum flame and let sit for 15 minutes.
- Turn off the heat DO NOT PEEK and allow to sit for an additional 15 minutes.
- Taste and adjust the flavors with the pepper.
Nutrition Facts : Calories 877.3, Fat 57.1, SaturatedFat 20.6, Cholesterol 108.9, Sodium 1900.3, Carbohydrate 66.1, Fiber 4.9, Sugar 6.5, Protein 27.6
CURRIED BROWN RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 48m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup brown rice in a pot of salted boiling water for 30 minutes; drain. Melt 1/2 stick butter in the same pot. Add 1/2 cup finely broken thin spaghetti, some chopped almonds and raisins, curry powder, salt and pepper; cook 3 minutes. Stir in the rice and sliced scallions.
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 :
INDIAN CURRIED BARLEY PILAF
This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!
Provided by Tracy X
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
- Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g
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.
SOLO SPAM AND PINEAPPLE PILAF
This recipe uses a quarter of a can of Hormel Spam to make a nice solo dish for one, but it can be expanded to feed a family of four. It goes well with a green salad and a glass of beer.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil and butter in a frying pan that has a tight fitting lid.
- Stir until the butter stops foaming.
- Add the onion and stir until nearly transparent.
- Add the pineapple cubes, rice, and Jalapeno Pepper.
- NOTE: If you want a milder dish, split the pepper in half and remove before serving.
- Stir until the rice grains are covered in oil/butter.
- Add chicken stock and pineapple juice, cover and reduce heat to lowest setting.
- After 15 minutes, remove from heat DO NOT PEEK and let sit for an additional 15 minutes.
Nutrition Facts : Calories 976.7, Fat 63, SaturatedFat 19.7, Cholesterol 91.7, Sodium 1355.9, Carbohydrate 85.1, Fiber 4.5, Sugar 20.7, Protein 19.1
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." Courtesy of Taste of Home Magazine
Provided by Juenessa
Categories Long Grain Rice
Time 55m
Yield 4 serving(s)
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 : Calories 548.5, Fat 22.2, SaturatedFat 8.4, Cholesterol 30.5, Sodium 1011.3, Carbohydrate 75.5, Fiber 4.1, Sugar 12.5, Protein 13.5
CURRIED RICE PILAF WITH LAMB
This is another one of those grocery store recipes. The lamb chops baked atop this yummy rice is a great combination. (Prep time is approximate)
Provided by Denise in da Kitchen
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Grease a shallow 2-quart baking dish.
- In a large skillet, brown chops in butter.
- Remove chops; sprinkle with salt and pepper.
- Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
- Stir in remaining ingredients; pour into prepared dish.
- Arrange chops on top.
- Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.
Nutrition Facts : Calories 233.8, Fat 8.2, SaturatedFat 1.5, Sodium 651.1, Carbohydrate 35.1, Fiber 1.8, Sugar 6.8, Protein 5.3
KORMA-CURRIED LAMB PILAF
Make and share this Korma-Curried Lamb Pilaf recipe from Food.com.
Provided by Sonya01
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over medium-high heat.
- Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
- Transfer to a plate.
- Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
- Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
- Return the lamb to the pan and stir to coat.
- Add the rice stock and 100ml of the yogurt and stir until well combined
- Season with salt.
- Cook, covered, for 2 minutes or until heated though.
- Stir in the peas.
- Remove from heat.
- Set aside, covered for 2 minutes or until the peas are heated through.
- Meanwhile, chop half of the coriander leaves and place in a small bowl.
- Add the remaining yogurt, and stir until well combined.
- Divide the pilaf among serving bowls.
- Top with a dollop of the yogurt mixture.
- Sprinkle with the remaining coriander leaves to serve.
Nutrition Facts : Calories 1056, Fat 50.4, SaturatedFat 20.7, Cholesterol 122.9, Sodium 259.8, Carbohydrate 107.5, Fiber 6.1, Sugar 7.5, Protein 40.6
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 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.
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