Servings: 4 | Preparation time: 15 minutes | Cooking time: 30 minutes
Ingredients
- 4 garlic cloves
- 1 cup of white rice
- 1 medium onion
- 1 cup of frozen peas, carrots and potato
- 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 Cool Runnings black pepper ground to taste
Directions
1. Peel and finely chop 1 onion and 4 garlic cloves. Set aside.
2. In a medium pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the chopped onion and garlic and cook, stirring frequently, until the onion is translucent, about 5 minutes. Season with salt and pepper.
3. Add 1 cup of rice to the pot. Stir until the grains are well coated in oil, then continue cooking for about 3 minutes, stirring often, until the ends of the rice grains begin to turn translucent.
4. Sprinkle in 2 teaspoons of curry powder and stir to evenly coat the rice. Cook for 1 minute until the curry is fragrant and begins to stick slightly to the bottom of the pot.
5. Pour in 1½ cups of water. Stir well, scraping up any curry from the bottom of the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 12 to 15 minutes, or until the rice is tender and the water has been absorbed.
6. Once the rice is cooked, remove the pot from heat. Stir in 1 cup of frozen peas, carrots, and diced potato. Drape a clean kitchen towel over the pot.
7. While the rice is resting, coarsely chop ½ bunch of cilantro and ¼ cup of pistachios. Cut 1 lime into wedges.
8. Remove the lid and towel. Fluff the rice with a fork, then stir in the chopped pistachios and cilantro. Taste and adjust seasoning with more salt and pepper if needed.
9. Transfer to a serving bowl and serve with lime wedges.
Fluffy Rice Curry Pilaf Recipe Card
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