Rice Pilaf (with Variations)

I needed some rice to go with tonight's dinner. Normally I'd either do plain rice or grab something out of 660 Curries. But I decided to try out something from Cook's Country instead. Rice cooked with "curry powder", apples, and raisins was... if not a staple of my childhood, at least common enough to be familiar. The Cook's Country version leaves out the raisins, but the other elements are similar: onion, garlic, curry powder, apples, toast the rice first...

I think, if I were doing it again, I'd include the raisins. The apple alone doesn't feel like quite enough. I'd also rearrange the ordering of the ingredeints. I added the curry powder with the onions like it said, but that really limits how much you can toast the rice without risking burning the spices. Nex time I'd add the garlic with the rice (not after like the recipe says) and only add the curry powder after the rice is toasted. I figure the raisins can go in at that point too.

NB: I've adapted this recipe for the brown rice and cooking in the InstantPot. If you're using different rice or cooking on the stovetop, your cooking time and the amount of liquid required will be completely different. Adjust as necessary to match what and how you're cooking.

Curried Rice Pilaf

Slighlty adapted from Cook's Country June/July 2016

Ingredients

• 3 Tbsp. unsalted butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 c. long-grain brown rice
• 1/4 c. golden raisins
• 1 Tbsp. Madras curry powder
• 1 1/2 c. chicken or vegetable stock
• 1 apple¹, chopped
• 1/4 c. chopped fresh cilantro

Directions

1. Melt butter over medium-high heat. (Sauté "high" for InstantPot.)
2. Add onion and cook for 2-3 minutes.
3. Add garlic and rice and cook for ~2 minutes longer.
4. Add raisins and curry powder and cook for another 30 seconds or so.
5. Add stock.
6. Cover InstantPot and set to pressure cook on "high" for 20 minutes.
7. Allow for a 10-minute natural release, then release any remaining pressure and fluff the rice.
8. Mix in apple and cilantro and serve.

---

Variations

Basic Rice Pilaf with Thyme

Ingredients

• 3 Tbsp. unsalted butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 c. long-grain brown rice
• 1 tsp. minced fresh thyme (or 1/2 tsp. dried thyme)
• 1 1/2 c. chicken or vegetable stock

Cilantro-Jalapeño Rice Pilaf

Ingredients

• 3 Tbsp. unsalted butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 fresh jalapeño, seeded and minced
• 1 1/2 c. long-grain brown rice
• 1 1/2 c. chicken or vegetable stock
• 2 tsp. lime zest
• 1/4 c. chopped fresh cilantro

Herbed Rice Pilaf with Almonds

Ingredients

• 3 Tbsp. unsalted butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 c. long-grain brown rice
• 1 1/2 c. chicken or vegetable stock
• 2 tsp. lemon zest
• 1/4 c. almonds, toasted and chopped
• 1/4 c. chopped flat-leaf parsley
• 2 tsp. chopped fresh tarragon

Rice Pilaf with Mushrooms

Ingredients

• 3 Tbsp. unsalted butter
• 1 onion, chopped
• 60g cremini mushrooms, chopped
• 3 cloves garlic, minced
• 1 1/2 c. long-grain brown rice
• 1 tsp. poultry seasoning
• 1 1/2 c. chicken or vegetable stock
• 2 Tbsp. chopped flat-leaf parsley

Vegan Version

• 2 Tbsp. coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 c. long-grain brown rice
• 1/4 c. golden raisins
• 1 Tbsp. Madras curry powder
• 1 1/2 c. vegetable stock
• 1 apple¹, chopped
• 1/4 c. chopped fresh cilantro

I've called for coconut oil here because I thought it would go nicely with the fruit and "curry" vibe. I think canola, corn, or some other neutral oil would probably be a good choice for the rest. Or even margerine or vegan butter. Pick your favourite fat!

---

¹ I'd use a Granny Smith (or other tart variety) for preference, but pretty much any apple will do. ^Back