Curried Spam Pilaf Recipes

CURRIED BROWN RICE PILAF

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 SPAM PILAF

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.

CURRIED RICE PILAF

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

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.

CURRY RICE PILAF

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.