Important Updates: 1) Due to high demand, please understand that we may be very low or out of some items; we will try to fill orders as best as possible and in a 'first come, first served' fashion, 2) We are unable to offer Home Delivery at this time, except to the New Castle-area. 3) Our May to October CSA Form is now available...sign-up by April 15th, 4) IWFM is closed for the remainder of the season and 5) the Carmel Winter Farmers Market WILL take place in the parking lot again this Saturday (March 28th)

You'll Want Seconds Curried Rice (or at least that's what I am calling it)

I recently teamed up with a lovely group of ladies to establish a cookbook club.  During our monthly potlucks, we each prepare a dish (or two) from a pre-selected cookbook and enjoy one another's company while talking about our dish (and of course, all sorts of other things!).  This month, we all ate scrumptious dishes prepared from the Pioneer Woman's Come and Get It! book.  I chose (and slightly modified) this dish, because I have been looking for ways to jazz up plain rice.  Let me tell ya...this one is a keeper! 

~2 TBSP canola oil
3/4 c onion, finely chopped (I used a candy onion)
3 cloves of garlic, minced
1 c jasmine rice
1 tsp salt
1 TBSP curry powder (there are lots of curry options out there; I used Simple Truth Organic Curry Powder, mostly because it was on sale when I was shopping for it)
2 c vegetable or chicken stock (I used homemade chicken stock)
3/4 c golden raisins (these are optional, but look pretty in the rice and add a nice, little burst of sweetness)

  1. Pour the oil into a medium-sized skillet (that has a lid) and heat over low-medium; add the onion and garlic, cooking for about 4 minutes or so.  Add the rice, salt, and curry powder and cook for about 1 to 2 minutes. 
  2. Stir in the vegetable/chicken stock and increase heat to bring the mixture to a boil.  Then, lower heat, cover with the lid, and cook for about 15 minutes, or until the liquid is absorbed. 
  3. Add the raisins, fluff the rice, and enjoy! 
I first served this rice with salmon and veggies (red onions and red peppers) and the next day, served it with chicken breasts and roasted zucchini, onions, and carrots.  Both options were super-yummy!

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