Curry Rice

Shortly after I got married, I was looking around for a rice pilaf recipe with some pizzaz. I didn’t want to always have to buy mixes at the store. However, a good recipe was somewhat hard to find. I finally stumbled upon this recipe in a cookbook, and it quickly became a staple at our table. It has some strong flavors, but not so strong that it overpowers the other parts of your meal. Enjoy!

Curry Rice (Serves 4-6)

Curry Rice

1 tablespoon canola oil
½ medium onion, chopped
1 cup chopped carrot
1 ½ cups brown rice
2 tablespoons ground cumin
2 tablespoons garam masala
½ – 1 teaspoon curry powder
1 cardamom pod, smashed open
3 cups water
Cilantro, optional

1. Heat oil in a medium skillet over medium-high heat. Add onion and carrot. Saute for 3-5 minutes, until onion begins to soften.

2. Add rice, cumin, garam masala, curry, and cardamom. Saute for 1-2 minutes, until spices are fragrant but be careful not to burn them.

3. Stir in water. Bring to a boil, then reduce heat to a simmer. Cover, and cook for 30-40 minutes, until rice is cooked through and water is absorbed. Garnish with chopped cilantro, if desired.

Nutritional Information (Amount per serving):

Calories: 205
Protein: 4 g
Fat: 4 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 39 g
Fiber: 3 g
Sodium: 18 mg

Source: adapted from Joy of Cooking

Advertisements

Leave a comment

Filed under Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s