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Golden Curried Rice Pilaf

Goes well with a chicken or veggie curry.

Yields 4 servings

1 onion

2 smashed garlic cloves

1 cinnamon stick

1 strip lemon zest

½ tsp curry powder

Pinch turmeric powder

1 tsp butter

1 tsp olive oil

1 cup basmati rice

1 tsp of salt (or to taste)

Splash lemon juice

¼ cup cilantro

¼ cup cashews (optional)

 

Sauté chopped onion, garlic cloves, cinnamon, lemon zest, curry powder and turmeric powder in a saucepan with butter and olive oil until lightly browned and aromatic. Add rice and stir until toasted.

Add one and one-third cup of water, season with salt to taste and bring to boil. Then cover and simmer for 15 to 17 minutes, occasionally checking to make sure rice does not stick to bottom of skillet. Remove from heat and let sit for five minutes. Fluff with fork, add a splash of lemon juice, cilantro and cashews. Fluff once more and enjoy!

Recipe courtesy of Marlena Jayatilake, owner of Love That Spice and Love That Tea, in Highland Park. For more information, visit LoveThatSpice.com. See ad on page 41.