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Curry Rice Pilaf

Photo: Iain Bagwell; Styling: Margaret Monroe Dickey

Yield

Serves 4 (serving size: about 2/3 cup)

Sauté the rice and curry first­--the grains will toast and the spices will become even more fragrant.

Ingredients

  • 1 tablespoon unsalted butter
  • 3 tablespoons sliced almonds
  • 1 cup uncooked basmati rice
  • 2 teaspoons curry powder
  • 3 garlic cloves, finely chopped
  • 1 1/2 cups unsalted chicken stock (such as Swanson)
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 246
  • fat 5.2 g
  • satfat 2 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 6 g
  • carbohydrate 48 g
  • fiber 2 g
  • cholesterol 8 mg
  • iron 2 mg
  • sodium 290 mg
  • calcium 29 mg
  • sugars 0 g
  • Est. Added Sugars 0 g

How to Make It

  1. Melt butter in a medium saucepan over medium-high heat. Add almonds; sauté 3 minutes. Stir in rice, curry, and garlic; cook 1 minute. Add stock and salt; bring to a boil. Reduce heat; cover and simmer 12 minutes. Remove from heat; let stand 10 minutes before serving.