Curried Rice Pilaf

with Ethical Table Food Co. Currie Bowl

Curried Rice Pilaf

3 Tbsp Butter

1 medium onion

1 1/2 cups white basmati rice

1 1/2 Tbsp Currie Bowl Curry Blend

2 1/4 cups vegetable or chicken stock

1/2 cup raisins

1/2 cup toasted almonds or cashews

cilantro

lime

Directions

Rinse rice until water runs clear. Finely chop onions. Put a medium-sized sauce pot on medium heat. Add butter and onions to pot and cook until soft. Add Ethical Table Currie Bowl Curry to onions and cook for 2-3 minutes while stirring. Add drained rice, raisins, and stock to the pot. Turn heat to medium-high, cover and bring to a gentle boil. Once the rice begins to boil, turn it to low and cook it for 15 minutes. Wait to uncover until the rice is finished cooking.

While rice is cooking, toast nuts in a frying pan on medium heat then coarsely chop once cooled.

When rice is finished cooking, lay it out to cool on a baking sheet, fluff it with a fork and mix in toasted nuts. Finish with roughly chopped cilantro and a squeeze of lime. Serve alongside the main of your choice; we love it with Ethical Table Backcountry BBQ Salmon.