For last week's Monday Meal, I posted a very simple recipe for fish fillets poached in broth. For a side dish, I suggested curried-rice pilaf. --- A number of readers requested that I post that recipe, so, here it is. It, too, is quite simple, but a delicious dinner accompaniment. 

You could also make this a main dish by adding cooked shrimp, chicken, tofu, veggies, etc. to the rice.  

Ingredients: 

1 cup basmati rice

1 Tbs. unsalted butter

1 Tbs. olive oil

1 shallot, minced

2 garlic cloves, peeled and minced

1-inch piece of lemon zest

1 tsp. Madras curry powder

1/2 tsp. ground cinnamon

1/8 tsp. turmeric

1/2 tbs. salt 

1 Tbs. fresh lemon juice

1/2 cup toasted cashews or pine nuts (optional) 

Method:

Heat the butter and olive oil together in a medium saucepan over medium heat. 

When the butter has melted and the oil is hot, add the shallot, garlic and lemon zest. Saute until the shallot is wilted, about 4-5 minutes. 

Stir in the spices (curry powder, cinnamon and turmeric). Mix well. 

Add the rice to the pan and, stirring frequently, cook for a couple of minutes to lightly toast the rice.  

Season the rice with the salt. Add 1 1/3 cups water and bring to a boil. Then, tightly cover the pan and simmer over low heat for 15 minutes.  

Remove the pan from the heat and allow it to sit, covered, for an additional 5 minutes. 

Add a tablespoon of fresh lemon juice to the rice and stir.  

For added texture and flavor, I also like to stir in toasted cashews or pine nuts, but that's optional.  

Photos by Ted Scheffler