Aromatic cumin seed seasons this simple rice side dish. A delicious and simple stove-top method for preparing curried rice pilaf.
1 cup chopped onion
1 cup chopped green peppers
2 tablespoons butter or margarine
1 cup uncooked long grain rice
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
2 cups chicken broth
2 tablespoons chopped fresh parsley
- Cook onion and green peppers in butter in large saucepan until tender.
- Add rice, pepper, turmeric and curry; brown slightly.
- Add chicken broth; stir well. Bring to a boil. Reduce heat, cover, and simmer 18 to 20 minutes, until rice is tender and liquid is absorbed. Remove from heat; stir in parsley.
Makes 6 servings.
Recipe provided courtesy of USA Rice Federation.