Pilaf w/curry, raisins, & almonds

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter, unsalted
½ cup Onion; chopped
1 teaspoon Curry powder; to 2 teaspoons
1 cup Rice, imported basmati Or Am. Basmati-type white
1 teaspoon Turmeric, ground
½ cup Raisins, golden/dark
1¼ cup Broth, chicken, unsalted preferably homemade
2 tablespoons Almonds, slivered

Directions

"The sweetness of the raisins help to balance the heat and spice of the curry in this pilaf. I like the monochromatic yellows in the dish--- yellow rice, golden raisins, and toased almonds---but if you choose dark raisins, the effect will be dramatic; black raisins against a background of vibrantly colored rice." Melt the butter in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring, until golden, about 5 minutes. Stir in the curry, turmeric, rice, and raisins, and saute 2 minutes more.

Add the chicken broth and heat to boiling, stirring once. Cook, covered over medium-low heat until the broth is absorbed and the rice is tender, about 15 minutes. Let stand, uncovered, off the heat for 5 minutes before serving.

Meanwhile, toast the almonds in a 350 degree oven about 7 minutes.

Sprinkle over the pilaf just before serving.

<"Rice, The Amazing Grain", by Marrie Simmons> Submitted By MARGARET YOUNG On 12-23-95

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