Curry Rice Pilaf Recipes

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CURRIED RICE PILAF



Curried Rice Pilaf image

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

1/2 cup chopped green onions, divided
2 garlic cloves, minced
1/4 cup butter, softened
1-1/2 cups uncooked long grain rice
1/2 teaspoon curry powder
3 cups chicken broth
1/2 teaspoon salt
1/2 cup golden raisins
1/2 cup chopped almonds, toasted

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 :

CURRY RICE PILAF



Curry Rice Pilaf image

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

2 packages (8-1/2 ounces each) ready-to-serve jasmine rice
2 tablespoons butter
1 cup salted whole cashews
2 green onions, sliced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper

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



Curried Rice Pilaf image

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 BROWN RICE PILAF



Curried Brown Rice Pilaf image

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.

PILAF FOR A CURRY BANQUET



Pilaf for a Curry Banquet image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves
3 cardamom pods, bruised
1 cinnamon stick, broken into 3
1/2 teaspoon cumin seeds
1/2 teaspoon nigella seeds, optional
2 1/2 cups basmati rice
4 cups chicken stock
1/2 cup sliced almonds, toasted, for garnish
2 to 3 tablespoons chopped fresh cilantro leaves, for garnish
Special equipment: deep saucepan, 9 1/2-inch diameter, with lid

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.

INDIAN RICE PILAF



Indian Rice Pilaf image

A delicious rice dish. Guaranteed to appease the masses and make 'em say, MMMMMMMMM Give me more!!!

Provided by TIBM

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup water
1 (14.5 ounce) can chicken broth
1 cup long grain rice
1 teaspoon curry powder
½ teaspoon garlic powder
¼ teaspoon ground cinnamon
⅛ teaspoon paprika
2 pinches ground cloves
1 small onion, coarsely chopped

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.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 40.1 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 440.1 mg, Sugar 1.4 g

CURRIED RICE PILAF



Curried Rice Pilaf image

"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

1/2 cup chopped green onion, divided
2 garlic cloves, minced
1/4 cup butter or 1/4 cup margarine, softened
1 1/2 cups uncooked long grain rice
1/2 teaspoon curry powder
3 cups chicken broth
1/2 teaspoon salt
1/2 cup golden raisin
1/2 cup chopped almonds, toasted

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 WILD RICE PILAF



Curried Wild Rice Pilaf image

Wild rice and aromatic vegetables, flavored with curry. There's a bit of prep but it bakes in the oven while you prepare the rest of your meal. Nice with salmon or chicken breasts.

Provided by Monstr

Categories     Long Grain Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup wild rice
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 small onion, peeled and thinly sliced
1 small carrot, peeled and finely chopped
1/2 medium red bell peppers or 1/2 medium orange bell pepper, finely chopped
1 stalk celery, finely chopped
1 -2 clove garlic, finely minced
1 1/2 teaspoons curry powder (McCormick is nice)
1/2 cup converted rice (Uncle Ben's)
1 roma tomato, peeled and chopped
1 (14 ounce) can reduced-sodium chicken broth, plus
1/4 cup water, to equal 2 cups
1/8 teaspoon ground black pepper (to taste)
1/8 teaspoon salt (to taste)

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.

Nutrition Facts : Calories 169.5, Fat 5, SaturatedFat 1.7, Cholesterol 5.1, Sodium 96.1, Carbohydrate 27, Fiber 2.2, Sugar 2.2, Protein 5.1

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