So, I made curried rice pilaf for dinner alongside salmon in Lowry's Hawaiian marinade. I took a recipe from Taste of Home and made it my own. It was fabulous, so here ya go:
CURRIED RICE PILAF WITH APRICOTS, CRANBERRIES, AND GOLDEN RAISINS
-2 1/4 c. water
-1 tablespoon butter or margarine (optional)
-1 cup long grain rice
-1/4 cup dried cranberries/Craisins
-1/2 cup dried apricots, chopped
-1/4 cup golden raisins (can up to 1/2 cup, if you want)
-2 teaspoons chicken bouillon or chicken soup base
-2 teaspoons curry powder
-dried minced onion, to taste
-1/2 tsp. of salt
Set water and butter (if using butter) to boil. While waiting for the water to boil, mix the remaining ingredients in a medium sized bowl. Once water is boiling, add remaining ingredients to boiling water. Reduce heat and cover, allowing to simmer for 20 minutes. Serve.
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