October 22, 2017

Curried Rice

Curried Rice

Faith Pineo Photo | Curried Rice

Had a hankering the other night for something with curry, so tossed together this quick rice side dish. Add a little extra curry powder if you wish.

Curry is made of a mixture of spices and is most often associated with Indian cuisine. It’s quite common for Indian families to have their own special blend of spices, the recipe for which is handed down through the generations. The curry that most Americans are familiar with is a rather mild blend of tumeric, cumin, fenugreek, pepper and coriander. Our favorite variety is sold by Nichols Garden Nursery and includes all the common spices as well as others like cinnamon, ginger and cardamom. Try several different brands and use your favorite.

Besides its great taste, numerous studies have shown that curry may offer some impressive health benefits. From higher scores among the elderly on cognitive tests, to lessening the symptoms of osteoarthritis to protection from prostate cancer, the curcumin found in the curry might just improve your health while giving your taste buds a thrill.

Curried Rice

Dice:
1 small onion
1 stalk celery
1 carrot (I like to julienne it)
1 clove garlic

Add about 2 tsp. olive oil to a saucepan and saute the veggies quickly (do not brown them) until the onion is slightly transparent. Add in:

2 tsp. curry powder

Cook for just a few seconds (a little heat helps to “bloom” the spices and bring out their flavor). Pour in:

3 cups water
1 1/2 cups uncooked white rice

Add in:

1/3 cup frozen peas
2 chicken bouillon cubes
black pepper to taste

Stir once, bring to a boil, reduce heat to low, cover and cook for 20-25 minutes or until liquid is almost absorbed. Serve immediately.

Want to try the curry from Nichols Garden Nursery? You can find it offered here.

– Faith Pineo