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Curried Rice Pilaf with Peanuts




Source of Recipe


Gourmet 1990


List of Ingredients




1 small onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
2/3 cup converted long-grain rice
1/2 teaspoon curry powder
1/8 teaspoon dried hot red pepper flakes
2/3 cup chicken broth
2 teaspoons bottled mango chutney
1/2 teaspoon salt
2 scallions, chopped

Recipe



In a heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the rice, the curry powder, and the red pepper flakes, and cook the mixture, stirring for 1 minutes. Stir in the broth, 2/3 cup water, the chutney, and the salt, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Fluff the rice with a fork, add the scallions and the peanuts, and let the pilaf stand, covered, off the heat for 5 minutes before servings. Serves 2 as a side dish.