Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan.
Ingredients
- chicken broth: 3 cups
- olive oil: 2 Tbsp
- stalks celery: 4 piece (chopped)
- onion: 0.5 piece (diced)
- green onions, white and green parts separated and: 4 piece (sliced)
- garlic: 3 clove (minced)
- curry powder: 1 tsp
- salt: 0.5 tsp
- ½ cups uncooked white rice: 1 piece
- golden raisins: 0.5 cup
Metric Conversion
Stages of cooking
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Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
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Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
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Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
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Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
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Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
