Curried Spam Pilaf Recipes

CURRIED SPAM PILAF

Steps:

• Add the olive oil and the butter to a hot 12 inch frying pan, that has a tight fitting lid, and sir until melted.
• Add the onion and saute until transparent, followed by the drained mushrooms and continue to saute the mixture.
• Add the curry powder and spam and when the spam starts to brown, add the rice and stir until all the grains are covered in the oil/butter.
• Add enough chicken broth to the liquid from the mushroom can to bring the total to 2/3 cup of liquid, pour into the pan.
• Put on the cover, lower the heat to the minimum flame and let sit for 15 minutes.
• Turn off the heat DO NOT PEEK and allow to sit for an additional 15 minutes.
• Taste and adjust the flavors with the pepper.

CURRIED BROWN RICE PILAF

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.

CURRIED RICE PILAF

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.

INDIAN CURRIED BARLEY PILAF

Steps:

• Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
• Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

CURRIED RICE PILAF

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.

CURRIED RICE PILAF

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.

CURRIED RICE, BACON, AND CABBAGE PILAF

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 RICE PILAF WITH CASHEWS

Steps:

• 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.
• 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.