Curry Rice Pilaf Recipes

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.

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.

Steps:

• Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
• Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
• Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.

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.

Steps:

• Bring water and chicken broth to a boil.
• Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

Steps:

• Wash the wild rice in water to remove any debris. Place in a 2 qt sauce pan and cover with water, about 4 cups. Add 1/8 teaspoon salt. Bring to a boil, reduce heat, cover and cook at a low boil for 30 minutes. Drain and reserve.
• While wild rice is cooking chop vegetables.
• When wild rice has cooked for 30 minutes heat butter and olive oil in a large skillet until hot.
• Saute onion and carrot until softened, about 5 minutes.
• Add bell pepper and celery, saute 3 minutes or until slightly softened.
• Add garlic, curry powder and converted rice, saute until fragrent and rice is well coated with oil.
• Add tomato, broth/water, salt, pepper and partially cooked wild rice.
• Bring to a boil and place in a lightly oiled/sprayed 2 qt casserole dish with cover.
• Cover and bake at 350, stirring half way through, for 50 minutes or until liquid is absorbed and rice is tender. The wild rice will still have a bit of chew.
• Prep time includes parboiling the wild rice.

Steps:

• Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
• Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
• Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
• Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
• Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.

Steps:

• Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
• Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.

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.