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.
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.
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 LAMB ON RICE
Make and share this Curried Lamb on Rice recipe from Food.com.
Provided by PaulaG
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes.
- Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
- Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates.
- Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through.
- Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle.
CURRIED RICE PILAF WITH LAMB
This is another one of those grocery store recipes. The lamb chops baked atop this yummy rice is a great combination. (Prep time is approximate)
Provided by Denise in da Kitchen
Categories Lamb/Sheep
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Grease a shallow 2-quart baking dish.
- In a large skillet, brown chops in butter.
- Remove chops; sprinkle with salt and pepper.
- Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
- Stir in remaining ingredients; pour into prepared dish.
- Arrange chops on top.
- Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.
Nutrition Facts : Calories 233.8, Fat 8.2, SaturatedFat 1.5, Sodium 651.1, Carbohydrate 35.1, Fiber 1.8, Sugar 6.8, Protein 5.3
RICE PILAF WITH LAMB
Simple to prepare with a fresh & exotic flavor. The Saffron is a must & Basmati rice has one of the lowest & slowest impacts on blood sugar levels of all the white rices.
Provided by Captain_67
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
- Preheat oven to 350°F.
- Melt butter in roaster over medium high heat.
- Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
- Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
- Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
- When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
- When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
- Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
- Serve onto a warm platter or plates.
Nutrition Facts : Calories 931.7, Fat 51.7, SaturatedFat 20.4, Cholesterol 113.3, Sodium 499.2, Carbohydrate 84.5, Fiber 6.4, Sugar 5.4, Protein 33.9
RICE PILAF WITH LAMB, CARROTS, AND RAISINS
Provided by Sher Dil Qader
Categories Lamb Rice Vegetable Braise Dinner Raisin Meat Lamb Shank Root Vegetable Carrot Fall Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 (main course) servings
Number Of Ingredients 8
Steps:
- Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
- While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
- Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
- Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.
CURRIED RICE AND LAMB
Provided by Marian Burros
Categories dinner, project, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Saute onion in 2 tablespoons of oil in nonstick pan (use 3 tablespoons in regular pan) large enough to hold all ingredients.
- Grill or broil lamb or chicken and cut into strips.
- Add cumin, turmeric, cinnamon, hot pepper flakes and mustard to onions and cook about one minute.
- Add raisins and rice and stir to coat. Add stock; bring to boil. Reduce heat and cover. Cook for 17 minutes total, until liquid is absorbed and rice tender.
- Stir in cashews and strips of meat. Season with salt if desired and serve with yogurt on the side.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 24 grams, Carbohydrate 97 grams, Fat 35 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 7 grams, Sodium 341 milligrams, Sugar 19 grams, TransFat 0 grams
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 BASMATI RICE AND APPLE PILAF
Categories Fruit Rice Side Sauté Vegetarian Apple Almond Curry Fall Healthy Vegan Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.
CURRIED RICE, BACON, AND CABBAGE PILAF
Provided by Anne Marie Gaspard
Categories Garlic Onion Rice Tomato Side Sauté Quick & Easy Bacon Curry Summer Cabbage Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 side-dish servings
Number Of Ingredients 12
Steps:
- Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
- Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
KORMA-CURRIED LAMB PILAF
Make and share this Korma-Curried Lamb Pilaf recipe from Food.com.
Provided by Sonya01
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over medium-high heat.
- Add one-third of the lamb and cook, turning occasionally, for 3 minutes or until browned.
- Transfer to a plate.
- Repeat, in 2 more batches with the remaining lamb, heating the pan between batches.
- Add the cardamom pods and curry paste to the pan and cook, stirring, for 1 min or until aromatic.
- Return the lamb to the pan and stir to coat.
- Add the rice stock and 100ml of the yogurt and stir until well combined
- Season with salt.
- Cook, covered, for 2 minutes or until heated though.
- Stir in the peas.
- Remove from heat.
- Set aside, covered for 2 minutes or until the peas are heated through.
- Meanwhile, chop half of the coriander leaves and place in a small bowl.
- Add the remaining yogurt, and stir until well combined.
- Divide the pilaf among serving bowls.
- Top with a dollop of the yogurt mixture.
- Sprinkle with the remaining coriander leaves to serve.
Nutrition Facts : Calories 1056, Fat 50.4, SaturatedFat 20.7, Cholesterol 122.9, Sodium 259.8, Carbohydrate 107.5, Fiber 6.1, Sugar 7.5, Protein 40.6
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 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.
CURRIED RICE, BEANS AND VEGETABLE PILAF
Categories Blender Bean Herb Rice Vegetable Side Low Fat Vegetarian Currant Sweet Potato/Yam Collard Greens Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Place chutney in blender. Add broth gradually and puree. Set aside.
- Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
- Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.
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