Curry Rice Pilaf

Name: Curry Rice Pilaf
Yield: Serves 4 (serving size: about 2/3 cup)
Ingredients: 1 tablespoon unsalted butter; 3 tablespoons sliced almonds; 1 cup uncooked basmati rice; 2 teaspoons curry powder; 3 garlic cloves, finely chopped; 1 ½ cups unsalted chicken stock (such as Swanson); ½ teaspoon kosher salt

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

By Robin Bashinsky

Recipe by Cooking Light July 2016

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Credit: Iain Bagwell; Styling: Margaret Monroe Dickey

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

1 tablespoon unsalted butter
3 tablespoons sliced almonds
1 cup uncooked basmati rice
2 teaspoons curry powder
3 garlic cloves, finely chopped
1 ½ cups unsalted chicken stock (such as Swanson)
½ teaspoon kosher salt

Directions

Step 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.

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Nutrition Facts

Per Serving:

246 calories; fat 5.2g; saturated fat 2g; mono fat 2.1g; poly fat 0.7g; protein 6g; carbohydrates 48g; fiber 2g; cholesterol 8mg; iron 2mg; sodium 290mg; calcium 29mg.

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Curry Rice Pilaf

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Curry Rice Pilaf

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Curry Rice Pilaf

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Curry Rice Pilaf