Curried Rice with Toasted Nuts
with Ethical Table Food Co. Currie Bowl
This flavorful curried rice, complemented with toasted nuts, fresh cilantro, and a squeeze of lime, is the perfect side dish to elevate any meal. Paired with Ethical Table’s Backcountry BBQ Salmon, it’s a harmonious balance of savory, sweet, and tangy flavors that will leave your taste buds craving more.
Ingredients:
1 cup rice
1 medium onion, finely chopped
2 tbsp butter
1 packet Ethical Table Currie Bowl Curry
1/4 cup raisins
2 cups stock (vegetable or chicken)
1/4 cup mixed nuts (such as almonds, cashews, or walnuts)
Fresh cilantro, roughly chopped
Lime, for squeezing
Instructions:
Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch.
Cook the Onions: Heat a medium-sized sauce pot over medium heat. Add the butter and finely chopped onions. Cook the onions until they become soft and translucent, about 5 minutes.
Add the Curry: Stir in the Ethical Table Currie Bowl Curry to the softened onions and cook for another 2-3 minutes, allowing the flavors to meld together.
Cook the Rice: Add the drained rice, raisins, and stock to the pot. Turn the heat to medium-high and cover the pot. Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer, covered, for 15 minutes. Do not uncover the pot until the rice is finished cooking.
Toast the Nuts: While the rice is cooking, heat a frying pan over medium heat. Toast your choice of mixed nuts until golden and fragrant, about 5 minutes. Once toasted, allow the nuts to cool, then coarsely chop them.
Finish the Rice: Once the rice is fully cooked, spread it out on a baking sheet to cool slightly. Fluff the rice with a fork, then gently stir in the toasted nuts. Finish by adding a generous amount of roughly chopped cilantro and a squeeze of lime juice.
Serve: Serve the curried rice alongside your main dish of choice—this pairs wonderfully with Ethical Table's Backcountry BBQ Salmon for a delicious and satisfying meal.