Hello! I hope this finds you well and warm. There has been so much cold weather this year. I can't even imagine living in all that snow! Even though it has been beautiful and sunny here in Texas, I made this warm and comforting rice to have for dinner. Since I am in the raw module at school, we eat cold food during the day so at night I want something cooked. This rice fits the bill. It is warm and creamy and full of a nice complement of flavors. The curry is fragrant, the cranberries sweet, and the pecans are crunchy. It is delicious. I added a little too much water to mine so it was a little too soft and oatmeal like. If you use the recommended water it should come out more like regular rice. I ate it with some spicy zuchini (recipe coming soon!) one night and with a salad another. It would be great with roasted chicken if you eat meat. The flavor will vary with the curry powder you use. Experiment to find one you like. They can be hot or not, depending on the blend. (A curry powder is just a blend of ground spices.) This is a really nice side dish - I hope you try it.
On another note, some of the plants here in Austin think it is Spring. I try to walk every day on our lunch break at school. Sometimes I go with some of the other students, sometimes by myself. I usually take my phone as there is always something interesting to take a picture of. This week it was signs of Spring! Monday it was 83 degrees so no surprise the flowers are confused. It has been in the 70s otherwise although it is going to get cold again with lows in the 40s and even next week they are predicting a low of 29. Let's hope they are wrong. Isn't that tree above pretty? I'm not sure what it is. Here are a few of my pictures….Iris and daffodils, two of my favorites!
Nice, huh? Sorry to taunt those of you that live where it is 30! I'm off to watch Scandal! Make some rice and think of me!
Curried Rice Pilaf
Prep Time: 30 minutes
Cook Time: 20 -25 minutes
Keywords: side gluten-free vegan vegetarian rice Indian
Ingredients (6 servings)
- 2 Tbsp olive oil, ghee, or coconut oil
- 1 yellow onion, diced
- 1 1/4 basmati rice
- 2 tsp curry powder
- 1/3 cup dried cranberries
- 1/2 tsp salt
- 1 bay leaf
- 1/2 tsp salt
- few grinds of pepper
- 2 cups water or stock
- 1 bunch cilantro or parsley, chopped
- 1/4 cup chopped toasted pecans or almonds
Wash the rice and put into a bowl. Cover with water and allow to soak for 30 minutes.
Meanwhile chop the onion and prepare the other ingredients.
Drain rice and set aside. Heat oil in a medium pan over medium high heat. Add onion and saute for about 4 minutes until tender. Add the cranberries, curry powder, salt, pepper, bay leaf and drained, soaked rice. Stir to coat rice with the oil and curry powder, cooking for about 2 minutes. Add the water, cover, and reduce heat to a simmer. Cook for about 20 minutes until rice is tender and water is absorbed. Turn off heat and let sit for about 5 minutes. Fluff with a fork. Stir in the cilantro and pecans. Taste and adjust seasoning with salt and pepper as needed.