Curried Rice I

Curried Rice I Recipe - Vegetarian Indian Cuisine

Region / culture: India | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Curried Rice I is a flavorful and aromatic dish that combines the warmth of curry spices with the nuttiness of turmeric and the freshness of parsley. This dish is perfect as a side dish or a main course and is sure to impress your family and friends with its bold flavors.

History

Curried rice has its origins in Indian cuisine, where rice is a staple food and curry spices are commonly used to flavor dishes. This recipe has been adapted and modified over the years to suit different tastes and preferences, making it a versatile and popular dish in many households.

Ingredients

1 cup of chopped onion
1 cup of chopped green peppers
2 tbsp of butter or margarine
1 cup of uncooked rice
0.5 tsp of ground black pepper
0.5 tsp of ground turmeric
0.5 tsp of curry powder
2 tbsp of chopped fresh parsley

How to prepare

In a large saucepan, cook the onion and green peppers in butter until tender.
Add the rice, pepper, turmeric, and curry, and lightly brown them.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Remove the saucepan from the heat and stir in the parsley.

Variations

Add cooked chicken or shrimp to make this dish a complete meal.
Use different vegetables such as carrots, peas, or broccoli for added color and nutrition.
Substitute brown rice for white rice for a healthier option.

Cooking Tips & Tricks

Make sure to cook the onions and green peppers until they are tender to bring out their natural sweetness.

- Toasting the rice and spices before adding liquid helps to enhance their flavors.

- Be sure to cover the saucepan while simmering the rice to ensure that it cooks evenly and absorbs all the flavors.

Serving Suggestions

Curried Rice I can be served as a side dish with grilled chicken or fish, or as a main course with a side of vegetables. It pairs well with a dollop of yogurt or a sprinkle of toasted nuts for added texture and flavor.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the onions and peppers, toasting the rice and spices, and simmering the rice until tender. These techniques help to develop the flavors and textures of the dish.

Ingredient Substitutions

Use olive oil or coconut oil instead of margarine for a different flavor profile.

- Substitute quinoa or couscous for the rice for a different texture.

- Use dried parsley if fresh parsley is not available.

Make Ahead Tips

Curried Rice I can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish the dish with a sprig of fresh parsley or a sprinkle of paprika for a pop of color. Serve in a decorative bowl or on a platter for an elegant presentation.

Pairing Recommendations

Curried Rice I pairs well with a variety of dishes, including grilled meats, roasted vegetables, and salads. It also goes well with a side of naan bread or pita for a complete meal.

Storage and Reheating Instructions

Store any leftovers of Curried Rice I in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

One serving of Curried Rice I contains approximately 200 calories.

Carbohydrates

Curried Rice I is a carbohydrate-rich dish, with the main source of carbs coming from the rice. One serving of this dish contains approximately 30 grams of carbohydrates.

Fats

The fats in this dish come from the margarine used for cooking. One serving of Curried Rice I contains approximately 5 grams of fat.

Proteins

While this dish is not high in protein, it does contain some protein from the rice and vegetables. One serving of Curried Rice I contains approximately 3 grams of protein.

Vitamins and minerals

Curried Rice I is a good source of vitamins and minerals, particularly vitamin C from the green peppers and parsley. It also contains small amounts of iron, potassium, and vitamin A.

Alergens

This recipe contains dairy (margarine) and may not be suitable for those with dairy allergies. It is also gluten-free and suitable for those with gluten sensitivities.

Summary

Curried Rice I is a flavorful and nutritious dish that is relatively low in calories and fat. It is a good source of carbohydrates and vitamins, making it a healthy and satisfying meal option.

Summary

Curried Rice I is a delicious and aromatic dish that is easy to make and full of flavor. With a perfect balance of spices and vegetables, this dish is sure to become a favorite in your household. Enjoy it as a side dish or a main course for a satisfying and nutritious meal.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Curried Rice. It was many years ago, back when I was a young girl living in a small village in India. My mother had invited a neighbor over for dinner, and she brought with her a dish that was unlike anything I had ever tasted before.

The aroma of spices filled the air as she lifted the lid off the pot, revealing a vibrant mound of rice flecked with golden raisins and toasted almonds. The flavors were a symphony of sweet, savory, and spicy, all dancing together in perfect harmony. I took one bite and instantly knew that I had to learn how to make this dish myself.

After much pleading and cajoling, our neighbor finally agreed to teach me her recipe for Curried Rice. She showed me how to toast the spices in ghee until they released their fragrant oils, how to cook the rice just right so that each grain was separate and fluffy, and how to balance the flavors of sweet, sour, and spicy to create a truly unforgettable dish.

As I grew older, I continued to refine and perfect the recipe, adding my own twists and tweaks along the way. I learned how to adjust the amount of curry powder depending on how spicy I wanted the dish to be, how to swap out raisins for dried apricots or cranberries for a different flavor profile, and how to make the dish vegan by using coconut oil instead of ghee.

Over the years, I have shared my recipe for Curried Rice with friends and family, always receiving rave reviews and requests for seconds. It has become a staple at holiday dinners, potlucks, and dinner parties, a dish that never fails to impress and delight.

But more than just a delicious recipe, Curried Rice holds a special place in my heart because it is a reminder of the power of food to bring people together. Every time I make this dish, I think of the neighbor who first shared her recipe with me, of the meals we shared and the stories we told around the table.

And so, as I stand in my kitchen now, stirring a pot of fragrant rice and spices, I am filled with gratitude for all the people who have touched my life through food. I am grateful for the lessons I have learned, the memories I have made, and the joy that cooking has brought me over the years.

As I take my first bite of Curried Rice, savoring the complex flavors and comforting warmth of the dish, I know that this recipe will always hold a special place in my heart. And I can't help but smile, knowing that the journey to discovering it was just as rewarding as the dish itself.