Curried Rice

CURRIED RICE



Curried Rice image

This is Divine! My mom made this for us growing up and it's a wonderful "fancy" rice dish that's definitely up to company standards and doesn't take up stove top room. One of my favorite recipes! You can also make it the "stove-top" way by sauteeing the onions until soft, toasting the spices and rice for a bit with the onions and then bringing everything to a boil with the chicken broth and simmering for 15 minutes.

Recipe From food.com

Provided by lolablitz

Categories     White Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 onion
1/4-1/2 cup butter
1 1/2 cups rice
1/2 teaspoon allspice
1/2 teaspoon turmeric
1/2 teaspoon curry
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 1/2 cups chicken broth
Calories275.5
Fat8.8
SaturatedFat5.2
Cholesterol20.3
Sodium698.4
Carbohydrate41.4
Fiber1.2
Sugar1.2
Protein6.5

Steps:

  • Saute onion in butter until softened.
  • While onions are sauteeing, bring chicken broth to boil in another pot.
  • Add rice and spices to onion and brown slightly.
  • Add boiling chicken broth.
  • Pour into 9x13 glass dish and cover with plastic wrap.
  • Microwave for 20 minutes at 80% power.

CHICKPEA CURRY WITH RICE



Chickpea Curry with Rice image

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish.
Calories534
Fat22 grams
SaturatedFat13 grams
Cholesterol0 milligrams
Sodium713 milligrams
Carbohydrate79 grams
Fiber5 grams
Protein12 grams
Sugar7 grams

Steps:

  • Cook the basmati rice according to the package instructions.
  • Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
  • Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

VEGETABLE CURRIED RICE



Vegetable Curried Rice image

"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup uncooked long grain rice
1/3 cup chopped onion
1 tablespoon olive oil
1 cup reduced-sodium chicken broth or vegetable broth
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/3 cup frozen corn, thawed
1/3 cup frozen peas, thawed
1/4 cup slivered almonds, toasted
Calories 184 calories
Fat7g fat (1g saturated fat)
Cholesterol0 cholesterol
Sodium318mg sodium
Carbohydrate26g carbohydrate (2g sugars
Fiber2g fiber)
Protein5g protein. Diabetic Exchanges

Steps:

  • In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

CURRIED RICE



Curried Rice image

An easy Curried Rice recipe

Recipe From epicurious.com

Categories     Rice     Side     Steam     Vegetarian     Curry     Spring     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 medium onion, finely chopped
3 garlic cloves, finely chopped
3 tablespoons olive oil
4 teaspoons curry powder
2 cups long-grain white rice
3 1/4 cups water
2 teaspoons salt

Steps:

  • Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
  • Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
  • Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.

CURRIED RICE PILAF



Curried Rice Pilaf image

Recipe From foodnetwork.com

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.

EASY CURRY RICE



Easy Curry Rice image

Simple and nice rice dish.

Recipe From allrecipes.com

Provided by nickval2010

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 5

Number Of Ingredients 3

2 cups uncooked white rice, rinsed
3 cups water
3 tablespoons mild curry powder
Calories282.4 calories
Carbohydrate61.4 g
Fat1 g
Fiber2.2 g
Protein5.8 g
SaturatedFat0.2 g
Sodium9.9 mg
Sugar0.2 g

Steps:

  • Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

CURRIED RICE & EGG SALAD



Curried rice & egg salad image

Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers

Recipe From bbcgoodfood.com

Provided by Cassie Best

Categories     Side dish

Time 37m

Number Of Ingredients 12

1 tbsp olive or rapeseed oil
1 onion , chopped
2 tbsp mild curry paste (we used korma paste)
1 tsp ground turmeric
300g basmati rice
50g raisins
1 chicken or vegetable stock cube
3 eggs
small bunch of coriander , leaves picked
30g flaked almonds , toasted
2 carrots , grated or finely shredded
½ cucumber , sliced
Calories491 calories
Fat15 grams fat
SaturatedFat2 grams saturated fat
Carbohydrate70 grams carbohydrates
Sugar15 grams sugar
Fiber5 grams fiber
Protein16 grams protein
Sodium1.3 milligram of sodium

Steps:

  • Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
  • Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
  • Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.

CURRIED RICE



Curried Rice image

I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 7 servings.

Number Of Ingredients 7

1-1/2 cups uncooked long grain rice
1 medium onion, chopped
3 tablespoons butter
3 cups chicken broth
3/4 teaspoon each dried basil, marjoram, thyme and sage
1/2 teaspoon salt
1/2 teaspoon curry powder
Calories 204 calories
Fat5g fat (3g saturated fat)
Cholesterol15mg cholesterol
Sodium626mg sodium
Carbohydrate34g carbohydrate (2g sugars
Fiber1g fiber)
Protein4g protein.

Steps:

  • In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.

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