I have to confess that I left out the veggies and nuts. Corn makes me gag. I always pick out the peas from the fried rice when I get Chinese take-out. And as much as I like almonds, I don’t like my rice to be crunchy.
But even with most of its ingredients missing and canola oil substituted for the olive oil, this rice dish was a real treat. I will be making it often.
Please ignore all of the above if you are one of those unfortunate people who hate curry. I happen to love curry, so this is the perfect recipe for me.
Verdict: Yum!! This one’s a keeper!!
(source: Taste of Home)
½ cup uncooked long grain rice
1/3 cup chopped onion
1 tablespoon olive oil
1 cup reduced-sodium chicken broth or vegetable broth
½ teaspoon curry powder
¼ teaspoon salt
1/8 teaspoon ground turmeric
1/3 cup frozen corn thawed
1/3 cup frozen peas, thawed
¼ cup slivered almonds, toasted
In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes.
Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Yield: 4 servings.
Recycle: olive oil bottle