Curried peas and rice PDF Print E-mail

Curried Peas and Rice

1 (10 ounce) package frozen green peas
1 tablespoon vegetable oil
1 tablespoon butter or margarine
1 small onion, chopped
1 teaspoon curry powder
1/4 teaspoon salt
3/4 cup cold cooked rice

Rinse peas under cold running water to separate; drain. Heat oil and butter in skillet until hot. Cook and stir onion, curry powder and salt in oil mixture over medium heat until onion is tender. Add peas and rice. Cook, stirring frequently, until mixture is hot and peas are tender, about 8 minutes.

Yields 6 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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