Tuesday, May 11, 2010

Golden Rice Pilaf

The wonderful blend of flavors in this dish are amazing!  A great side dish paired with grilled fish or chicken.  I got this recipe off a radio show that you could call in and share favorite recipes.  I will give you the recipe the way it was given but I have adapted it somewhat by using less butter.  It still has great flavor but with less fat and calories.  I also make it now using 1/2 brown rice and half white, but the cooking times are more complicted that way so I will give you the original and you can adapt it to your own preference.

2 medium carrots, julienned**
1 medium onion, diced
1/4 c. butter
2 1/4 c. water
1 c. rice
1/2 c. raisins
1 T. chicken bouillon powder
1/2 t. curry powder
1/4 t. salt
1/4 t. thyme
1/4 c. toasted, slivered almonds

Saute onion in butter until wilted and starting to carmelize a bit.  Add in carrots and saute 1-2 minutes longer. Add rest of ingredients but almonds.  Heat to boiling; cover and simmer on med-lo  heat 15 minutes until rice is cooked and water is absorbed.  Fluff; cover and let sit 5 minutes more.  Sprinkle with toasted almonds and serve immediately.
**If you don't have a mandolin for julienne, just use the largest holes on your box grater to grate the carrots.

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