Curried Rice with Nuts by Nancy T. Maar
Serve this with stir-fried vegetables or with seafood, meat, or fish.
Yields 6 servings; serving size 5 ounces
Calories: 308.61
Protein: 9.63 grams
Carbohydrates: 36.60 grams Sugar: 4.83 grams
Fat: 14.69 grams
1 tablespoon cooking oil
1 teaspoon Toasted Sesame Seed Oil (page 238)
2 onions, chopped
2 hot chilies, stemmed, seeded, and minced
3 cloves garlic, minced
1 tablespoon Madras curry powder
1 cup rice
3 cups chicken broth
1 teaspoon salt
Freshly ground black pepper to taste
1 cup roasted unsalted peanuts
Heat the oils in a large pot over medium heat. Add the onions, chilies, garlic, and curry powder. Cook for 5 minutes.
Add the rice and stir to coat. Add broth, salt, and pepper. Cover. Reduce heat and simmer for 40 minutes.
Add the peanuts. Mix well, remove from heat, and serve.
Rice Variations
Mix up your nice dishes by adding different flavors. For more East Asian tastes, add chopped green onions, a dash of soy sauce, and ¼ teaspoon toasted sesame oil to rice. For a touch of spice, add two tablespoons chopped fresh cilantro and ½ teaspoon orange peel.
