Curried Rice Pilaf with Cashews |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 medium onion, chopped |
1 garlic clove, finely chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons unsalted butter |
1 1/2 teaspoons madras curry powder |
1 cup basmati rice, rinsed and drained well |
1 1/2 cups water |
1/2 cup chopped salted roasted cashews |
1/3 cup chopped fresh cilantro |
Directions:
1. Cook onion, garlic, salt, and pepper in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until onion is golden, 6 to 9 minutes. Add curry and cook, stirring, 1 minute.
2. Add rice and cook, stirring, 1 minute, then add water and bring to a boil. Cover and reduce heat to low, then cook 18 minutes. Remove from heat and let rice stand, covered, 5 minutes, then fluff with a fork. Gently toss with cashews and cilantro.
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