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.
Thank you, NADINE, for making the recipe as written. Fed up with people writing reviews when they never made the original recipe. That being said, I tried it and it WAS good but I can't get past the raisins. Just don't like them, personally. Not a bad recipe at all, just not for me.
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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