Curry Rice Pilaf
Sauté the rice and curry first--the grains will toast and the spices will become even more fragrant.
Recipe by Cooking Light July 2016
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Credit:
Iain Bagwell; Styling: Margaret Monroe Dickey
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Ingredients
Directions
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.