Curried Rice Pilaf2013-05-30
- Servings : 3
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
The nice thing about this recipe is that you can get creative and/or spicy with it as per your own taste. More or less curry or add grilled chicken to it for a complete one dish meal. It is adapted from a recipe from Emeril Lagasse; just a bit healthier.
- 2 T. Kerrygold butter, divided
- 1/2 cup chopped organic onion
- 1/4 cup chopped organic celery
- 1/2 teaspoon curry powder
- 1/2 - 1 teaspoon minced garlic
- 1/4 cup golden or brown raisins, try to find them without sulphur dioxide added to them
- 1/4 c. chopped unsalted almonds
- 1/2 cup short grain brown rice
- 1 (2 inch strip of lemon peel)
- 2 cups free-range chicken stock, divided
- salt and pepper to taste
In a medium saucepan, heat 1 T. butter and cook onion, celery, curry powder, and garlic until tender not browned. Remove from heat after the mixture is cooked.
While the other mixture is cooking you can start cooking the rice since brown rice takes awhile to cook.
Combine 1 T. butter, rice, lemon peel, 1 c. chicken stock and a dash of salt in a medium pot with a tight fitting lid. Bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 20 minutes; the rice will not be fully cooked at this point. Don't lift the lid or the rice will not cook evenly. You can swish around the entire covered pot to make sure the rice still has liquid and is not sticking. (Of course this works best if you have pots with glass lids.) If the rice drys out to soon it means your heat is probably too high; just add 1/4 c. extra water or stock.
After 20 minutes add the onion mixture, raisins, almonds and remaining 1 c. chicken stock to the rice and blend. Bring to a boil, cover and reduce the heat. Simmer for 15 minutes or until the rice is tender and liquid has been absorbed. Season, to taste, with salt and pepper.