This curry rice recipe with cranberries and pecans is full of fall flavors! It’s a soul-warming curry that's wonderful for a weeknight dinner or Thanksgiving!
Course Side Dish
Cuisine Fusion
Keyword cranberry, curry, rice
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 8people
Calories 337kcal
Author Jillian - a Food, Folks and Fun original
Cost $10.88
Equipment
large sauce pan
Measuring cups
Measuring spoons
Deep pan
mixing spoon
Ingredients
3 ½cupschicken broth
2cupsMahatma Basmati Rice
1Tablespoonbutter
2Tablespoonsolive oil
1mediumyellow oniondiced
3largegarlic clovesminced
¾cupschopped pecansplus more for garnish
¼cupwater
2Tablespoonscurry powder
2teaspoonsground ginger
½teaspoonsalt
¼teaspoonpepper
¾cupsdried cranberriesplus more for garnish
2Tablespoonschopped fresh parsleyplus more for garnish
In a large saucepan, bring chicken broth to a boil.
Add rice, bring back up to a boil, then reduce heat to a simmer and cover.
Simmer for 20 minutes and fluff with a fork.
Heat a large, deep pan or pot over medium heat. Add butter, oil, and onion.
Sauté until onion is opaque and the edges are lightly golden; about 5-6 minutes. Add garlic and pecans. Continue to sauté until fragrant, about 2 minutes.
Add fluffed rice, water, curry powder, ginger, salt and pepper.
Stir until combined and rice is evenly coated with spices.