Recipe by rhapsody112
"Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan."
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green onions, white and green parts separated and sliced
1 1/2 cups
uncooked white rice
Family just loved this one. Made no changes.
I make this dish all of the time and love it. I'm quite a picky eater so this says a lot :-)
I made this with a blend of white, brown, and wild rice that I had. I also used half golden raisins and half dried cranberries. I substituted in shallots for scallions because that is what I had on hand. I will definitely make this again.
Great recipe. Lots of potential for variations.
A very good flavor, nothing overpowering, subtle without being boring. Followed recipe exactly as written, except I didn't add the salt. I'm not a fan of curry, but it works well in here. I'll make this again. Thanks for sharing!
Delicious! used the oven method and it turned out perfect. I want to experiment with saffron, slivered toasted almonds and a few more veggies next time. Definitely a keeper!
I didn't have green onions, so I just used a whole regular onion instead of 1/2 of one. I also didn't have fresh celery, so I used frozen mirepoix blend vegetables, which includes diced onions, celery, and carrots). Thennnnn, I forgot to remove the vegetables from the skillet before adding the rice, so I just ended up cooking it all in the same pot. I added a lot more curry powder to give it more of an Indian flavor and slivered almonds at the end.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Pilaf with Raisins and Veggies
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 47
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