Indian Pilaf

Name: Indian Pilaf
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; 18 teaspoon salt; Freshly ground black pepper to taste; 4 tablespoons toasted slivered almonds

15 ingredients

10 steps

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
18 teaspoon salt
Freshly ground black pepper to taste
4 tablespoons toasted slivered almonds

Directions

1

In a medium pot, combine rice, stock, bay leaf, curry powder and cumin.
2

Bring to boil; reduce heat, cover and cook for 17 minutes, until rice is tender and liquid has been absorbed.
3

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.
4

Add the peppers, and saute until the onions are golden and the peppers are soft.
5

Stir in the currants, cinnamon and nutmeg.
6

Mix with rice.
7

Combine the rice mixture with the turkey, and season with salt and freshly ground black pepper to taste.
8

Stir in the almonds, and serve.
9

(Pilaf may be refrigerated before adding the almonds.
10

To serve, stir in almonds and reheat in microwave.)