Servings: 4 | Preparation time: 15 minutes | Cooking time: 40 minutes
Ingredients
- 1 cup of white rice
- 1 medium onion
- 1 cup of frozen peas, carrots and potato
- 4 garlic cloves
- 1 lime
- 2 tbsp of extra virgin olive oil
- 2 tsp of Cool Runnings curry powder
- ½ bunch cilantro, tough stems removed
- ¼ cup of roasted, unsalted pistachios or almonds
- Salt and pepper to taste
Directions
1. Peel and finely chop 1 onion and 4 garlic cloves; set aside.
2. Heat 2 tbsp oil in a pot over medium heat. Sauté onion and garlic until soft, about 5 minutes. Season with salt and pepper.
3. Add 1 cup rice and stir to coat. Cook, stirring, until rice is glossy and edges turn translucent, about 3 minutes.
4. Add 2 tsp curry powder and stir until fragrant, about 1 minute.
5. Pour in 1½ cups water, scrape up any browned bits, and bring to a simmer. Cover, reduce heat to low, and steam for 12–15 minutes until tender.
6. Remove from heat, uncover, and stir in 1 cup frozen peas, carrots, and potato. Cover with a towel and lid to steam for 10 more minutes.
7. Meanwhile, chop ½ bunch cilantro and ¼ cup pistachios. Cut 1 lime into wedges.
8. Fluff rice with a fork, mix in cilantro and pistachios, and season to taste. Serve with lime wedges.
Fluffy Curry Pilaf Recipe Card
Download PDF
Download PDF