Basmati Rice Pilaf

Kittencalskitchen's Note:

This basmati pilaf dish is fantastic, I have made it many times!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 3 -5 tablespoons butter or 3 -5 tablespoons margarine
• 1 large onion , chopped
• ½-¾ cup slivered almond
• 1 cup basmati rice
• 1 cup finely chopped carrot
• ½ cup currant (or to taste)
• 1 ½ teaspoons finely minced orange rind
• ¼ teaspoon cinnamon
• black pepper
• 1⁄8; teaspoon red pepper flakes (use more for more spicy, or omit the pepper flakes)
• 1 ¾ cups good quality chicken broth
• ¼ cup water
• salt (optional)

Directions:

1. In a medium saucepan, melt butter.
2. Saute the onion and almonds over medium heat until onion is soft (not brown) and the almonds are golden.
3. Stir in rice; cook stirring for about 4 minutes to release flavor.
4. Stir in chopped carrot, currants, orange peel, cinnamon, black pepper and red pepper flakes.
5. Carefully stir in chicken broth and water into the rice mixture, stir slightly with a wooden spoon.
6. Bring to a boil, and reduce heat.
7. Cover the saucepan and simmer until all liquid is absorbed, and the rice is tender (about 20 minutes).
8. Season with salt.

Reviews

[Thea Stephens]

Just fabulous, and even color-coordinated with salmon! Didn't have an orange on hand, so used dried orange peel with a few drops of orange extract, and had to substitute golden raisins for the currants. I'll happily make it again. Thank you!

[MsPia]

Delicious. It reminded me of a dish that I tried about 20 years ago and it stayed in my mind for ever, because it was so flavorful. I added 1/2 cup of shredded coconut trying to imitate "that dish". I have no doubt it would also taste wonderful with out it. I served it as a side dish for Kittencal's Halibut Florentine Thank you Kittencal for another wonderful recipe.