Curried Rice Pilaf

The hubs and I are always in conflict over our starch

I'm a potato any way any day kinda girl and he's rice or pasta.

So to please us both, if I do rice it has to be filled with yummy things.

This one loaded with chewy sweet tart cranberries, crunchy salty pistachios, all the flavor of the curry, the bright orange and lots of fresh mint definitely checks the boxes.

The rice starts with toasting your rice and some broken spaghetti in butter to get extra flavor.

I toast my rice every time I'm making a rice dish, other than just steamed rice. I know its an extra step, but the depth of flavor it adds is worth the extra couple minutes.

You could serve this with Chicken, Turkey, really any poultry would be great. Lamb would be another great match up.

It would actually make a nice addition to a holiday table, its so pretty with the reds and greens.

Curried Rice Pilaf

Serves 4-6

1 Cup White Rice

1/3 Cup Broken Spaghetti Pieces

4 Tb Butter

4 Minced Garlic Cloves

2 1/2 Cups Chicken Stock

2/3 Cup Shelled Roasted Salted Pistachios

1/2 Cup Dried Cranberries

Zest of Half a medium Orange

Juice of Half a medium Orange

1 Tb Mild Curry

1/4 Cup Fresh Mint or Parsley or a mix of both. (mint is my favorite)

Sea Salt and Pepper to taste


Melt the butter in a skillet, once melted add rice and broken spaghetti. Cook over med/high heat for about 4 minutes until they begin getting a little golden brown.

Add the curry, garlic, orange zest and a good pinch of sea salt and pepper, mix well and let cook a minute or two, just to toast the seasoning.

Add the broth let it come to a boil, once boiling cover and reduce heat to simmer. Simmer for 18 minutes until stock is absorbed.

Take off the heat, fluff the rice with a fork, add the, cranberries, pistachios, herbs and the fresh orange juice. Taste for additional salt or pepper.

Mix and serve.