Pilaf w/curry, raisins, & almonds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter, unsalted |
| ½ | cup | Onion; chopped |
| 1 | teaspoon | Curry powder; to 2 teaspoons |
| 1 | cup | Rice, imported basmati Or Am. Basmati-type white |
| 1 | teaspoon | Turmeric, ground |
| ½ | cup | Raisins, golden/dark |
| 1¼ | cup | Broth, chicken, unsalted preferably homemade |
| 2 | tablespoons | Almonds, slivered |
Directions
"The sweetness of the raisins help to balance the heat and spice of the curry in this pilaf. I like the monochromatic yellows in the dish--- yellow rice, golden raisins, and toased almonds---but if you choose dark raisins, the effect will be dramatic; black raisins against a background of vibrantly colored rice." Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring, until golden, about 5 minutes. Stir in the curry, turmeric, rice, and raisins, and saute 2 minutes more.
Add the chicken broth and heat to boiling, stirring once. Cook, covered over medium-low heat until the broth is absorbed and the rice is tender, about 15 minutes. Let stand, uncovered, off the heat for 5 minutes before serving.
Meanwhile, toast the almonds in a 350 degree oven about 7 minutes.
Sprinkle over the pilaf just before serving.
<"Rice, The Amazing Grain", by Marrie Simmons> Submitted By MARGARET YOUNG On 12-23-95