Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Canola oil

  2. 1/4 cup 15g / 1/2oz Minced onion

  3. 1 cup 160g / 5.6oz Long-grain white rice

  4. 2 teaspoons 10ml Curry powder Salt - to taste Freshly-ground black pepper - to taste

  5. 2 cups 474ml Vegetable broth or water

  6. 1/4 cup 23g / 0.8oz Slivered blanched almonds

  7. 3/4 lb 340g / 11oz Medium shrimp - peeled, deveined

  8. 1/4 cup 40g / 1.4oz Raisins

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Seafood Alternatives: scallops Preheat the oven to 375 degrees. Heat the oil in a medium saucepan over medium-high heat, add the onion and cook, stirring, until beginning to soften, 1 to 2 minutes. Add the rice, curry powder, salt and pepper and cook, stirring, until the rice is evenly coated with oil and the curry smells fragrant, 2 to 3 minutes. Slowly stir in the broth, bring to a boil, cover and simmer the rice over low heat for 10 minutes. While the rice cooks, scatter the slivered almonds in a pie pan and toast in the heated oven until light brown, 5 to 7 minutes, shaking the pan occasionally so the nuts toast evenly. Set aside. Stir the shrimp into the partially cooked rice, cover and continue to cook over low heat until the rice is tender to the bite and the shrimp are opaque through, 8 to 10 minutes longer, stirring once or twice. Taste the rice for seasoning, transfer to individual plates and sprinkle with raisins and toasted almonds. To serve cold, let the rice mixture chill thoroughly, then stir in the toasted almonds and raisins just before serving. This recipe yields 4 servings.


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