INDIAN PILAF

Indian Pilaf image

Provided by Marian Burros

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup long-grain rice
2 cups low-sodium beef or chicken stock
1 small bay leaf
3/4 teaspoon good quality curry powder
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 1/2 pounds onions (about 3), chopped
2 green peppers, chopped fine
1/2 cup currants
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 cups cooked turkey, cut in julienne strips
1/8 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons toasted slivered almonds

Steps:

In a medium pot, combine rice, stock, bay leaf, curry powder and cumin. Bring to boil; reduce heat, cover and cook for 17 minutes, until rice is tender and liquid has been absorbed.
In nonstick pan, heat the olive oil until it is very hot, reduce heat to medium-high and saute the onions until they begin to soften. Add the peppers, and saute until the onions are golden and the peppers are soft. Stir in the currants, cinnamon and nutmeg. Mix with rice.
Combine the rice mixture with the turkey, and season with salt and freshly ground black pepper to taste. Stir in the almonds, and serve. (Pilaf may be refrigerated before adding the almonds. To serve, stir in almonds and reheat in microwave.)

Nutrition Facts : @context http, Calories 642, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 14 grams, Fiber 7 grams, Protein 52 grams, SaturatedFat 3 grams, Sodium 399 milligrams, Sugar 23 grams, TransFat 0 grams