Recipe: Curried Rice Pilaf

CURRIED RICE PILAF

1 tbsp (15 mL) vegetable oil
3 large onions, coarsely chopped
4 crushed garlic cloves
2 tsp (10 mL) curry powder
2 tsp (10 mL) cumin seeds or tsp (2 mL) ground cumin
1/2 tsp (2 mL) each of turmeric and salt
2 sweet peppers, 1 red and 1 green
2 cups (500 mL) long-grain white rice
4 cups (1 L) chicken bouillon or broth
4 green onions, thinly sliced

In a medium-size saucepan, heat oil over medium-low heat. Add chopped onions and garlic. Sprinkle with curry, cumin seeds, turmeric and salt. Saute, stirring frequently, until onions are soft, about 5 minutes.

Meanwhile, seed peppers and slice into thin strips.

Stir long-grain rice into curry mixture until evenly coated. Add chicken bouillon. Bring mixture to a boil. Then, cover and reduce heat to low. Simmer gently, without stirring, until rice is almost tender, about 18 to 20 minutes.

Stir in peppers, cover and continue cooking until rice is tender and peppers are done as you like, about 5 more minutes. Remove from heat.

Fluff rice with fork and stir in green onions. Serve warm.