- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 365kcal
- Carbohydrate Content: 51g
- Fat Content: 15g
- Fiber Content: 3g
- Protein Content: 9g
- Saturated Fat Content: 5g
- Sodium Content: 675mg
- Sugar Content: 7.5g
This easy vegetarian and gluten-free recipe stars U.S.-grown basmati rice and comes together in just 30 minutes!
This one-pot recipe comes to us from our friend @DishingOutHealth in partnership with USA Rice.
- 1 Cup U.S.-Grown Basmati Rice
- 2 Tbsp Extra-virgin Olive Oil
- 2 Tbsp Unsalted Butter
- 1 Yellow Onion, finely chopped
- 3 Garlic Cloves, minced
- 1.5 Tbsp Curry Powder
- 1 Tsp Kosher Salt
- 1/2 Tsp Black Pepper
- 3/4 Cup Frozen Peas
- 1 Tbsp Orange Zest
- 2 Tbsp Orange Juice
- 1/2 Cup Plain Whole-Milk Yogurt
- 1/4 Cup Pistachios, chopped or Almonds, sliced
- 1/3 Cup Fresh Mint Leaves
Heat oil and butter in a large skillet with a fitted lid over medium heat. Once hot, add the onion and cook 6 to 7 minutes, until soft.
Stir in garlic, curry powder, salt, and pepper; cook 1 to 2 minutes, stirring often, until fragrant. Add rice and stir to coat. Press into a single layer and cook 2 minutes, stirring only occasionally, until golden and toasted.
Stir in 2 cups of water, cover, and reduce heat to medium-low. Cook 15 to 17 minutes, until rice is tender and soaks up liquid. Stir in peas, remove from heat, cover, and let steam for 5 minutes. Stir in orange zest and juice.
Spread yogurt on a serving platter and spoon rice mixture overtop. Garnish with chopped nuts, fresh mint, and orange wedges, if desired.
*SERVE: Enjoy as an entree or side dish to complement baked fish, roasted chicken, or seared shrimp. Salad can be enjoyed warm, chilled, or at room temperature.
*TO STORE: Transfer to an airtight Tupperware container and refrigerate up to 4 days.
*SUBSTITUTIONS: To make vegan, use a plant-based butter alternative and coconut yogurt.