curried Christmas rice

The year we started making this rice was on Christmas Day. We could not believe we were putting fruit and curry in our rice! Well, we tried it out, and it has been a holiday standby in our house ever since. It compliments any meat and it’s pretty kid-friendly too! You can change up the additions to the rice, such as switching out the cranberries for cherries or omitting the peas and/or almonds if you prefer. The curry adds incredible flavor and the textures of the almonds, cranberries and peas put this over the top.

curried Christmas rice

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• Author: Salt and Share
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6-8 servings
• Category: Everything Else
• Method: Curried Rice
• Cuisine: South Asian

Ingredients

• 2 T olive oil, divided
• ½ cup onion, diced
• 2 cups basmati rice
• 3 ½ cups low sodium chicken broth
• 1 tablespoon curry
• ¾ cup dried cranberries
• ¼ cup silvered almonds, toasted
• ½ cup frozen petite green peas, thawed

Instructions

1. Heat olive oil in stock pot.
2. Add onion and cook until translucent.
3. Stir in rice, coating it well with onions. Add broth and curry, bring to a boil.
4. Reduce heat and simmer for 15-20 minutes.
5. While rice is cooking, heat remaining tablespoon of olive oil in skillet.
6. Add almonds and toast, stirring constantly. Remove from heat.
7. When rice is done, fluff with fork, add cranberries, peas, and almonds.
8. Turn flame off and let rice sit, covered, for 5 minutes. Serve and enjoy!