Pineapple Rice Pilaf
From canned_food_fan 13 years agoIngredients
- 1 1/2 tablespoons butter shopping list
- 1 1/2 cups uncooked long-grain white rice shopping list
- 1/2 teaspoon curry powder shopping list
- 1 can (14 1/2 ounces) reduced-sodium, chicken broth shopping list
- 1 can (8 ounces) crushed pineapple, undrained shopping list
- 1/2 cup toasted slivered almonds shopping list
- 1/2 cup sliced green onions shopping list
- Salt and pepper, to taste shopping list
How to make it
- Melt the butter in a medium saucepan over medium heat. Mix in the rice and curry powder and stir until the rice is lightly browned and the curry is very aromatic. Turn up the heat to high and stir in the broth and pineapple. Bring to a boil and reduce the heat to low. Cover the pan and simmer gently for about 15 minutes. Turn off the heat and set aside for 5 minutes. Just before serving, mix in the almonds and green onions and season to taste with salt and pepper.
- Preparation Time: Approximately 10 minutes
- Cook Time: Approximately 20 minutes
- Servings: 6
- Nutritional Information Per Serving: 295 calories; 9 g fat; 8 mg cholesterol; 84 mg sodium; 46 g carbohydrate; 2 g fiber; 8 g protein.
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