Curried Rice Bacon and Cabbage Pilaf
Elevate your weeknight dinners with this vibrant Curried Rice Bacon and Cabbage Pilaf, a stunning medley of bold flavors and hearty textures. Perfectly fluffy long-grain white rice is infused with aromatic curry powder, turmeric, and cumin, creating a fragrant base that pairs beautifully with the smoky crispness of bacon. Tender sautéed cabbage, sweet grated carrot, and caramelized onions bring a touch of sweetness and crunch, while a splash of chicken or vegetable stock enhances the richness of the dish. Quick and easy to prepare in just 45 minutes, this one-pot wonder is garnished with fresh parsley for a bright, herbaceous finish. Whether served as a main course or a flavorful side dish, this recipe is a must-try for those craving a delicious fusion of comforting and exotic flavors.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups water
- 6 slices bacon
- 1 tablespoon vegetable oil
- 1 medium yellow onion
- 3 pieces garlic cloves
- 3 cups green cabbage
- 1 large carrot
- 1.5 teaspoons curry powder
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 2 tablespoons chicken or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear, then set aside.
In a medium saucepan, bring 3 cups of water to a boil. Stir in the rice, lower the heat to a simmer, cover, and cook for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork.
Meanwhile, chop the bacon into bite-sized pieces. Heat a large skillet or sauté pan over medium heat and cook the bacon until crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the bacon drippings in the pan.
Add 1 tablespoon of vegetable oil to the pan with the bacon drippings. Finely chop the onion and mince the garlic, then add them to the pan. Sauté over medium heat for 3-4 minutes until the onion is translucent and fragrant.
Thinly slice the cabbage and grate the carrot. Add the cabbage and carrot to the pan, stirring to coat in the oil. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender but still slightly crisp.
Stir in the curry powder, turmeric, cumin, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their aroma.
Deglaze the pan by adding the chicken or vegetable stock, scraping up any browned bits from the bottom of the pan.
Add the cooked rice to the skillet with the vegetable mixture. Stir in the cooked bacon and mix well to combine.
Check the seasoning and adjust with additional salt or pepper as needed.
Garnish the pilaf with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
