Curried Rice Pilaf Recipe

5 5 4
Curried Rice Pilaf Recipe
Curried Rice Pilaf Recipe photo by Taste of Home
Publisher Photo

Curried Rice Pilaf Recipe

Read Reviews
5 5 4
Publisher Photo
In this rice dish, green onions give great color, raisins bring a touch of sweetness and almonds add crunch. I think you'll agree the mild curry flavor pleases all palates. —Lee Bremson, Kansas City, Missouri
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 5 min. Cook: 45 min.

Ingredients

  • 1/2 cup chopped green onions, divided
  • 2 garlic cloves, minced
  • 1/4 cup butter, softened
  • 1-1/2 cups uncooked long grain rice
  • 1/2 teaspoon curry powder
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 cup golden raisins
  • 1/2 cup chopped almonds, toasted

Directions

In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned.
In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions. Yield: 4-6 servings.
Originally published as Curried Rice Pilaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p71

Nutritional Facts

1 cup: 347 calories, 14g fat (5g saturated fat), 20mg cholesterol, 744mg sodium, 50g carbohydrate (9g sugars, 3g fiber), 7g protein.

  • 1/2 cup chopped green onions, divided
  • 2 garlic cloves, minced
  • 1/4 cup butter, softened
  • 1-1/2 cups uncooked long grain rice
  • 1/2 teaspoon curry powder
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 cup golden raisins
  • 1/2 cup chopped almonds, toasted
  1. In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned.
  2. In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions. Yield: 4-6 servings.
Originally published as Curried Rice Pilaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p71

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCurried Rice Pilaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Maria081576 User ID: 7361115 227574
Reviewed Jun. 7, 2015

"Super tasty dish! Love the ingredient combo. The whole family loved it. Will definitely make again!"

MY REVIEW
[email protected] User ID: 2731069 223377
Reviewed Mar. 23, 2015

"Wow! My second go 2 recipe for a needed side dish for any type of meal."

MY REVIEW
Jocelyns42 User ID: 4476329 82249
Reviewed Jan. 27, 2010

"Fantastic recipe. easy to make and a big crowd pleaser. I doubled the recipe and brought it to a work potluck. They ate all of it!!"

MY REVIEW
Jocelyns42 User ID: 4476329 99934
Reviewed Nov. 13, 2009

"This is fantastic! Went well with backed chicken and sauted zucchini! No need to wait for the holidays."

MY REVIEW
Jan Bowey User ID: 3739040 51647
Reviewed Nov. 11, 2009

"easy to make & my family loved it. I substituted dried apricots and pecans for the almonds and raisins because I had them on hand"

Loading Image