Curried Rice

Recipe Theme of the Month: Nostalgia
Hey there! I've been thinking a lot about recipes my mom used to make, that I loved as a kid but never seem to serve as an adult. This is a really simple dish that tastes like ti took hours to prepare. It's spicy and filling.  

Curried Rice With Raisins and Almonds
. Ingredients:
3 tablespoons butter
¼ cup of diced onion
¼ cup of diced carrots
1 cup uncooked long-grain rice (We use Jasmine or Basmati)
2 cups chicken broth or beef broth (Or Vegetable broth, even)
1/4 cup raisins
¼ cup of slivered almonds
1 teaspoon curry powder
Melt butter in a heavy medium saucepan over medium heat. Add onion and carrots. Cook for about 5 minutes, until soft. Add rice and stir to coat well with the butter. Add broth, raisins, almonds and curry powder. Stir to combine ingredients. Cover and bring to a boil. Reduce heat; simmer for 20 minutes, or until rice is tender and liquid has been absorbed.

Once again, this is a dish that can be personalized. I like to add chopped dried apricots, or cherries instead of raisins sometimes. Substitute celery for the carrots, or even peas. You can heat up with red pepper flakes, even. Throw in some chickpeas or chicken, and it’s a main dish.

Thanks for stopping by!

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