Curried Rice Bacon And Cabbage Pilaf Recipes

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CURRIED RICE PILAF



Curried Rice Pilaf image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.

CURRIED BROWN RICE PILAF



Curried Brown Rice Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 48m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 cup brown rice in a pot of salted boiling water for 30 minutes; drain. Melt 1/2 stick butter in the same pot. Add 1/2 cup finely broken thin spaghetti, some chopped almonds and raisins, curry powder, salt and pepper; cook 3 minutes. Stir in the rice and sliced scallions.

CRISPY FRIED RICE WITH BACON AND CABBAGE



Crispy Fried Rice With Bacon and Cabbage image

This easy, hearty weeknight meal gets a lot of its brawny richness from just a small amount of bacon. The soft, wilted cabbage lends sweetness, while the kimchi (a nod toward bokkeumbap) zips things up. The secret to getting a crackling, crunchy texture is letting the rice sit in the hot oil without touching it until it browns, but using leftover rice also helps. (As the rice dries out, it crisps more easily.) If you're starting from scratch, just cook 2 cups of dry rice to yield the 6 cups of cooked rice called for here. Then spread the rice out on a baking sheet and let it cool and dehydrate a bit before frying. Be sure to have everything ready and near the stove when before you start. The cooking goes fast, and there won't be any time to prepare ingredients once you get going.

Provided by Melissa Clark

Categories     weekday, grains and rice, main course

Time 25m

Yield 6 servings

Number Of Ingredients 13

5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed
3 slices thick-cut bacon, in 1/2-inch pieces (about 3 ounces)
1 small bunch scallions, whites and greens separated, sliced
4 cups shredded cabbage (from about 1/2 small head)
Salt
4 garlic cloves, minced
6 cups cooked rice, white or brown, preferably day-old
2 1/2 tablespoons fish sauce, plus more as needed
1/2 tablespoon soy sauce, plus more as needed
1/2 cup kimchi, drained and chopped, plus more for serving if you like
1/2 cup green peas (thawed, if frozen)
4 fried eggs, for serving (optional)
Toasted sesame oil, for drizzling (optional)

Steps:

  • In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
  • Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes. Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
  • Add remaining 3 tablespoons oil to skillet and raise heat to high. Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
  • Fold in bacon mixture, kimchi and peas, then transfer to plates. Top with scallion greens, more kimchi to taste, and fried eggs, if using. Drizzle everything with sesame oil and soy sauce, if you like, and serve immediately.

STIR-FRIED RICE WITH CABBAGE & BACON



Stir-fried rice with cabbage & bacon image

This Chinese-style rice dish makes a great side for chicken or duck

Provided by Sara Buenfeld

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 6

1 tbsp sunflower oil
100g unsmoked lardon (diced bacon)
200g/8oz Savoy cabbage , shredded
bunch trimmed spring onion , sliced at an angle
2 x 250g packs cooked basmati rice
200g frozen petits pois

Steps:

  • To serve, heat the oil in a large frying pan or wok, add the lardons and fry for a minute. Tip in the cabbage and onions, stir round the pan then pour over 2 tbsp water and the reserved duck marinade. Pile the rice and peas on top then cover the pan and cook for 5 minutes. Take off the lid, toss well and serve.

Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.97 milligram of sodium

CURRIED RICE PILAF



Curried Rice Pilaf image

In this rice dish, green onions give great color, raisins bring a touch of sweetness and almonds add crunch. I think you'll agree the mild curry flavor pleases all palates. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4-6 servings.

Number Of Ingredients 9

1/2 cup chopped green onions, divided
2 garlic cloves, minced
1/4 cup butter, softened
1-1/2 cups uncooked long grain rice
1/2 teaspoon curry powder
3 cups chicken broth
1/2 teaspoon salt
1/2 cup golden raisins
1/2 cup chopped almonds, toasted

Steps:

  • In a large skillet, saute 1/4 cup onions and garlic in butter until tender. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned., In a saucepan, heat broth and salt. Pour over rice mixture; stir. Cover and simmer for 35-40 minutes or until rice is tender. Remove from the heat; stir in raisins, almonds and remaining onions.

Nutrition Facts :

CURRIED RICE, BACON AND CABBAGE PILAF



Curried Rice, Bacon and Cabbage Pilaf image

Haven't dove into this one yet, but I'm plopping it down here for safe-keeping. Adapted from Bon Appétit.

Provided by Sandi From CA

Categories     Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 slices bacon, chopped
6 tablespoons butter, diced and divided (3/4 stick)
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon fresh ginger, minced and peeled
1 1/2 cups long-grain white rice
1 tablespoon curry powder
1/2 teaspoon salt
2 3/4 cups low sodium chicken broth
3 cups green cabbage, chopped
1 cup plum tomato, chopped and seeded
1 cup green onion, chopped
salt and pepper

Steps:

  • Cook bacon in large skillet over medium high heat until crisp. Drain on paper towels.
  • Add 4 tablespoons butter to drippings in skillet; melt.
  • Add onion, garlic and ginger, Sauté over medium-high heat 5 minutes.
  • Add rice, curry powder and 1/2 teaspoon salt. Stir 1 minute.
  • Add broth; bring to boil. Reduce heat to medium. Stir, cover and simmer until broth is absorbed, about 15 minutes.
  • Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.

Nutrition Facts : Calories 392.8, Fat 19.6, SaturatedFat 9.9, Cholesterol 40.8, Sodium 448.8, Carbohydrate 46.4, Fiber 2.9, Sugar 3.8, Protein 8.9

CURRIED RICE, BACON, AND CABBAGE PILAF



Curried Rice, Bacon, and Cabbage Pilaf image

Provided by Anne Marie Gaspard

Categories     Garlic     Onion     Rice     Tomato     Side     Sauté     Quick & Easy     Bacon     Curry     Summer     Cabbage     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 side-dish servings

Number Of Ingredients 12

4 bacon slices, chopped
6 tablespoons (3/4 stick) butter, diced, divided
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 1/2 cups long-grain white rice
1 tablespoon curry powder
1/2 teaspoon salt
2 3/4 cups low-salt chicken broth
3 cups chopped green cabbage
1 cup chopped seeded plum tomatoes
1 cup chopped green onions

Steps:

  • Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
  • Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.

CURRIED CABBAGE WITH BACON



Curried Cabbage with Bacon image

This is quick, easy effective and even the kids like it. Adjust the curry according to your families tastes. Goes well as a side to meat

Provided by Sandra Williamson

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 teaspoon oil
2 slices bacon, cut into small pieces
1/2 cabbage, finely sliced
1 teaspoon curry powder

Steps:

  • Heat oil in a fry-pan.
  • Add bacon and cook until done to the desired crispiness.
  • Add cabbage and curry powder.
  • Stir until lightly cooked.
  • Serve.

CURRIED RICE, BEANS AND VEGETABLE PILAF



Curried Rice, Beans and Vegetable Pilaf image

Categories     Blender     Bean     Herb     Rice     Vegetable     Side     Low Fat     Vegetarian     Currant     Sweet Potato/Yam     Collard Greens     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 to 6

Number Of Ingredients 12

1/3 cup Major Grey's mango chutney
2 1/2 cups canned unsalted chicken broth or water
1 tablespoon olive oil
1 red bell pepper, diced
2 tablespoons chopped garlic
1 cup long-grain white rice
1 tablespoon curry powder
1 15-ounce can low-salt kidney beans, rinsed, drained
1 small orange-fleshed sweet potato (yam), peeled, cut into 1/2-inch pieces
1 10-ounce package frozen chopped collard greens, thawed, squeezed dry
1/2 cup dried currants
Plain nonfat yogurt (optional)

Steps:

  • Place chutney in blender. Add broth gradually and puree. Set aside.
  • Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to boil. Reduce heat to low, cover and simmer until rice and vegetables are tender and liquids are absorbed, about 25 minutes. Turn off heat and let stand covered 10 minutes.
  • Mound pilaf in large bowl. Serve, passing yogurt separately, if desired.

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