Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- Salt and pepper to taste
Special equipment needed:
- Large saucepan with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the curry powder, cumin, cinnamon, cardamom, ginger, and turmeric to the pan and stir to combine.
4. Add the rice to the pan and stir to coat with the spice mixture.
5. Add the water to the pan and bring to a boil.
6. Reduce the heat to low, cover the pan, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
7. Remove the pan from the heat and let sit, covered, for 5 minutes.
8. Fluff the rice with a fork and stir in the dried cranberries and chopped pecans.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat per serving: 9g
Carbohydrates per serving: 49g
Protein per serving: 4g
Substitutions for ingredients:
- White rice can be substituted for basmati rice.
- Raisins or chopped dates can be substituted for dried cranberries.
- Chopped almonds or walnuts can be substituted for chopped pecans.
Variations:
- Add cooked chicken or shrimp to the pilaf for a complete meal.
- Use vegetable broth instead of water for a vegetarian version.
- Add chopped fresh herbs, such as parsley or cilantro, for extra flavor.
Tips and tricks:
- Rinse the rice thoroughly before cooking to remove excess starch.
- Toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the pilaf for extra flavor.
- Use a fork to fluff the rice instead of a spoon to prevent the grains from becoming mushy.
Storage instructions:
Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pilaf in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the pilaf in a large bowl or on a platter, garnished with fresh herbs or chopped nuts.
Garnishes:
Fresh herbs, chopped nuts, or a sprinkle of curry powder.
Pairings:
Curry Berry Rice Pilaf pairs well with grilled chicken or fish, roasted vegetables, or a simple green salad.
Suggested side dishes:
Roasted sweet potatoes, sautéed spinach, or a cucumber and tomato salad.
Troubleshooting advice:
- If the rice is still crunchy after cooking, add a splash of water and continue to simmer until tender.
- If the rice is too mushy, reduce the cooking time and/or the amount of water used.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover pilaf in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Rice pilaf is a dish that originated in the Middle East and Central Asia, and has since become popular all over the world. The addition of curry powder and dried cranberries gives this version a unique twist.
Flavor profiles:
Curry Berry Rice Pilaf is savory, slightly sweet, and has a warm, spicy flavor from the curry powder and other spices.
Serving suggestions:
Serve Curry Berry Rice Pilaf as a side dish or as a main course with added protein.
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