Curried Rice Pilaf

OhMyGod, I love rice!  Not really sure why, but I have loved rice since I was just a little thing.  And I've been known to just eat a big old bowl of plain white rice for lunch or dinner, oh-and breakfast too.  Now that I've started experimenting more with flavoring my rice I'm much more open to 'tainting' my rice now that I know how much more I can like it.  (Honestly-I didn't even think that was possible!)

This recipe is a simple, tasty way to upgrade a side dish of rice!

Curried Rice Pilaf

source: Food Network, June 2010 magazine edition
Serves 4

Ingredients:
1 small onion, diced
2 cloves garlic, smashed
zest of one small lemon
1/2 tsp Curry Powder
pinch of Turmeric
1 cinnamon stick
1 Tbsp unsalted butter
1 tsp olive oil
1 cup basmati rice
1 1/3 cups water
1/2 tsp sea salt
Juice from half a lemon
1/8 cup chopped cilantro
1/4 cup cashews, chopped


Saute onion, garlic, lemon zest, curry powder, turmeric, and cinnamon stick in a saucepan with the butter and olive oil until lightly browned.  Add rice and stir until lightly toasted.  Add water, season with salt then bring to a boil.  Cover and simmer for 15 minutes.  Let sit for 5 minutes, fluff with a fork, add lemon juice, cilantro and cashews and serve immediately. 

I can't wait to make gyros and make this rice again to accompany them!  It's not exactly traditional rice to go with gyros, I just think it sounds good!