Easy Easy Curried Rice And Raisins Food

CURRIED RICE WITH RAISINS

Steps:

• See Note 3 for variations and substitutes.
• SAUTÉ: Melt butter (or oil) in a medium saucepan on medium heat and sauté onion until soft, about 1-2 minutes. Add rice, curry powder and salt. Mix well and continue to cook another 2 minutes.
• COOK RICE: Add broth and 1/2 cup raisins. Bring to boil. Reduce heat to low/simmer, cover tightly and cook for about 15-20 minutes or until liquid is absorbed. If rice is too firm, add a bit more broth and cook for another few minutes.
• SERVE: Let stand for 5 minutes. Fluff cooked rice with a fork and mix in parsley if desired. Transfer the rice mixture to a serving bowl and serve immediately. Note 4 to make ahead or freeze.

EASY CURRIED RICE WITH RAISINS, DR. ESSELSTYN RECIPE

Steps:

• 1. Put rice, broth, orange juice, zest, curry powder, cumin, bell pepper, and onion in a rice cooker or covered pot and cook about 40 minutes, until rice is done. Add raisins when rice is just cooked. Stir and let stand a few minutes so raisins plump up. Add parsley or cilantro. Serve topped with chopped peach or mango, or eat as is with steamed broccoli or greens. If mango or peaches are not in season or available use mango chutney.

CURRIED RICE WITH RAISINS

Steps:

• Cook rice in 2 cups of water. Basmati rice is hard to ruin. It cooks fast and is exactly 2 to one ratio water to rice. 1 cup uncooked Basmati will take 10 to 20 minutes to cook.
• While rice is cooking melt butter in skillet.
• Chop onion and saute in butter until translucent.
• Add curry, raisins, salt and pepper, cover and simmer on low heat until rice is finished or about 5 minutes.
• If rice pan is large enough, mix it around with a wooden spoon to losen then pour mixture in skillet over the top. If not, transfer rice and curry mix to a larger bowl.
• Mix well and enjoy.

CURRIED RICE WITH RAISINS, APRICOTS AND ALMONDS

Steps:

• In a large saucepan, cook onion and garlic in oil over moderately low heat, stirring, until softened.
• Add curry powder and rice and cook,stirring, for 1 minute.
• Add chicken broth and salt.
• Boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear to be dry, about 8 minutes.
• Reduce heat to as low as possible.
• Cook,covered,about 10-15 minutes more.
• Remove from heat.
• Let stand 5 minutes.
• Stir in raisins, apricots and almonds and serve.

EASY CURRY RICE

Steps:

• Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

CURRIED RICE

Steps:

• Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
• Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
• Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.

CHICKEN OR PORK CURRY RICE WITH RAISINS

Steps:

• Heat 3-4 tablespoon oil in a large skillet over medium heat.
• Add in chopped onions and curry powder; saute for 5-6 minutes.
• Add in the chicken strips and saute until completely cooked through (about 4-5 minutes).
• Transfer the chicken to a bowl to cool (or refrigerate).
• To the skillet with the onions, add in rice, peas, roasted red peppers and raisins; mix to combine, then transfer to the bowl with the cooked chicken.
• In a bowl whisk together the 3/4 cup oil, wine vinegar and cumin.
• Add to the rice mixture in the bowl; toss well (adjusting the three ingredients to taste).
• Season with salt and pepper.
• Serve at room temperature.

ONE-POT CHICKEN & CURRY RICE

Steps:

• Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
• Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

SPICED RICE

Steps:

• Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
• Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

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.

BEEF CURRY WITH APPLES AND RAISINS

Steps:

• Combine flour, salt, and pepper in a Ziploc bag. Add meat and shake until evenly coated.
• Heat oil in a skillet and brown meat in batches until caramelized. Remove from skillet and drain excess oil as needed.
• Sauté onion with a splash of beef stock until softened. Add bay leaf, curry powder, cloves, Splenda, and remaining stock. Bring to a simmer. Add meat and any accumulated juices. Cook, covered, over medium-low heat for an hour.
• Add fruit and potatoes to the pan and cook, covered, for another 45 minutes. Discard bay leaf, cloves, and garlic. Serve over the cooked couscous. (It's also good over rice).