This Curried Rice Pilaf is easy to make, and it's a great dish to serve to company as well as your family. The recipe makes a large batch of rice, so, if you have any left over, you might want to turn it into lunch. Just sprinkle on some nuts or chickpeas and perhaps a dollop of yogurt for protein. The rice dish is a lovely yellow color, and gets plenty of flavor from onions, carrots, and spices. Peas, raisins, dried cranberries, and cilantro stirred in at the end of the cooking period add additional color and flavor. If you're tight on time, I recommend using a package of frozen peas and carrots and adding it at the end of the cooking time, when you'll add the dried fruit (this lets you skip the carrot chopping!) I use white basmati rice for the dish, but you could use quick-cooking brown basmati, if you'd prefer. You can vary the heat of the dish by substituting a spicy curry powder for the mild. Also be aware that curry powder brands differ. Some "mild" curry powders are on the spicy side, so, if you aren't aware of your curry powder's heat level, test it first or reduce the amount you use, if you prefer mild dishes. Enjoy!
Curried Rice Pilaf -- Serves 4+
2-3 tablespoons of canola oil
1 chopped onion
1/2 - 3/4 cup of chopped carrot
1/2 teaspoon of salt
2 teaspoons of mild curry powder
1 teaspoon of coriander
1 cup of white basmati rice
3 cloves of garlic, chopped
2 1/2 cups of reduced sodium chicken broth (or water plus 2 1/2 teaspoons of reduced
sodium chicken "Better Than Bullion")
1 cup of frozen peas
1/4 cup of golden raisins
1/4 cup of dried cranberries
1/4 - 1/2 cup of coarsely chopped cilantro, plus some sprigs for the top
Heat a couple of teaspoons of oil in a large skillet or chef's pan over medium-high heat. Add the onion and carrot and 1/2 teaspoon of salt and saute the vegetables for 5-8 minutes until the onion is translucent and the vegetables begin to soften. Sprinkle on the curry powder, coriander, rice, and garlic and continue to saute the mixture for a minute or so, adding a couple more teaspoons of oil, as needed. Stir in the broth, turn down the heat to medium-low, and cover the pan. Cook the rice until it has absorbed all of the liquid, about 15 minutes. Remove the lid and stir in the peas, raisins, and cranberries. Recover the pot and let the rice stand a few minutes (to warm the peas and plump the dried fruit). When you're ready to serve the rice, sprinkle on the chopped cilantro and then gently stir stir it in. Sprinkle a few sprigs of cilantro on top of the rice.
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