Curried Rice, Beans and Vegetable Pilaf
Cooking Instructions:
- 1 can (14.5 oz.) chicken broth
- 1/3 cup mango chutney
- 1 tbsp. olive oil
- 4 cloves garlic, minced
- 1 cup Lundberg California White Basmati Rice
- 1 tbsp. curry powder
- 4 cups chopped, loosely packed greens (bok choy, collard greens or spinach)
- 1 can (15 oz.) cannellini beans (or small white beans), rinsed and drained
- 1 1/2 cups half-inch cubes peeled orange flesh sweet potato
- 1 cup half-inch cubes unpeeled eggplant
- 1/2 cup seedless raisins or currants
- plain yogurt (optional)
Place broth and chutney in blender. Puree and set aside. Heat oil in heavy 4-quart saucepan over medium heat. Add garlic; saute 30 seconds. Add rice and curry powder; cook, stirring, 1 minute. Add greens, beans, sweet potato, eggplant and raisins. Stir in broth mixture; bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice and vegetables are tender and liquid is absorbed. Remove from heat. Let stand, covered, 10 minutes. Mound pilaf in large serving bowl. Serve with yogurt, if desired. Makes 3-4 servings.
Recipe courtesy of USA Rice Federation.