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By Craig Claiborne
Sauté the onion in two tablespoons of the oil until tender but not browned.
Add the curry powder, salt, rice and stock. Cover, bring to a boil, and simmer gently for twenty minutes, or until rice is tender.
Sauté the pine nuts in the remaining oil until they are just lightly browned. Add them to the rice and toss to distribute.
© 1966 Craig Claiborne estate. All rights reserved.