Curried Basmati Rice and Apple Pilaf


  • 2 Teaspoons Olive Oil
  • 1/2 Cup Chopped Onion
  • 1 Garlic Clove, minced
  • 1 Cup Village Harvest Basmati or Organic Basmati Rice
  • 1 Granny Smith Apple, peeled, cored, chopped
  • 1/4 Cup Chopped Dried Apricots
  • 1 Cinnamon Stick
  • 1 Tablespoon Chopped, Peeled Fresh Ginger
  • 1 1/4 Teaspoons Curry Powder
  • 1 Teaspoon Salt
  • 2 Cups Water
  • 1/4 Cup Chopped Parsley
  • 2 Tablespoons Sliced Almonds, toasted


Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Mix in garlic and sauté. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Toss with parsley and season to taste with salt and pepper. Transfer to a bowl. Sprinkle with almonds and serve.

Number of servings (yield): 4

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