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
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 :
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.
WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
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.
INDIAN RICE PILAF
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
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 WILD RICE PILAF
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
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
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 SALAD
This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.
Provided by Kardea Brown
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
- Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
- Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
- Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.
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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