Monday, April 24, 2006

Curried Rice Pilaf

1/4 c pine nuts
2 T butter
1/2 c chopped onion
1 t curry powder
1 clove garlic, minced
1 c converted rice
2 c chicken broth
2 T orange juice concentrate
1/3 c raisins, plumped in hot water and then drained

Toast pine nuts in a small dry skillet over medium heat for about 5 minutes until golden. Set aside. In a medium saucepan, melt butter and sauté onion until softened but not brown, about 4 minutes. Add curry powder and garlic to onion, and sauté another 30 seconds. Add rice, and continue to sauté about 3 more minutes, or until rice begins to appear translucent. Add chicken broth and orange juice concentrate; bring to a boil. Reduce heat, cover, and simmer over very low heat until all liquid is absorbed, about 15 minutes. Add raisins and pine nuts. Fluff with a fork and serve. 4 servings.

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