2 versatile rice recipes: pilaf and curry

Ever notice how the prepared sections are taking up more and more of your supermarket? That's because people are addicted to ready-made dishes. Put a tasty spin on traditional rice recipes with these two homemade recipes.

Once you learn how to make pilaf (seasoned rice or other grains), you have the base for an almost infinite variety of dishes. Try using brown rice, wild rice, bulgur or barley instead of white rice; stir in cooked meats, seafood, or vegetables; add a handful of toasted pine nuts, pistachios, or pecans — you've got a gourmet meal in minutes.

Makes about 750 grams (three cups or four to six servings)

• 15 m (1 tbsp) virgin olive oil or vegetable oil
• 250 ml (1 c) long-grain white rice
• 500 ml (2 c) chicken stock

1. In a medium, heavy saucepan over moderately high heat, heat the oil until it is very hot. Add the rice; cook, stirring constantly, until the oil is absorbed and the rice is translucent, about five minutes.

2. Add the stock, raise the heat to high, and bring the mixture to a boil. Stir once, lower the heat, and cover the pan tightly. Simmer until the broth is absorbed and the rice is tender, 15 to 20 minutes.

Flavourful, economical and easy to prepare, curry is one of the most adaptable recipes you'll ever make. It's a fast and easy way to use up leftovers. Meat, poultry, seafood, vegetables — just about anything can be used to make curry.

Makes 4 servings

• 50 g (1/4 c) all-purpose flour
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground black pepper
• 750 g (1 1/2 lb) skinless, boneless chicken or turkey breasts or thighs, or lamb, cut into 2.5-centimetres (1-inch) cubes
• 45 ml (3 tbsp) vegetable oil
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 2 small celery stalks, chopped
• 15-30 ml (1-2 tbsp) curry powder
• 400 ml (1 3/4 c) reduced-sodium canned chicken broth
• 4 medium carrots, peeled and cut crosswise into 1.25-cm (1/2-in) slices
• 500 g (2 c) cauliflower florets (about 1/2 head medium cauliflower)
• 300 g (1 1/4 c) basmati rice

  1. In a large, self-sealing bag, combine the flour, salt and pepper. Working in small batches, add the chicken, turkey, or lamb to the bag, seal, and shake to coat the meat with the flour mixture.

  2. In a large skillet with a tight-fitting lid over moderately high heat, heat the oil one minute. Divide the meat into two batches. Add one batch to the skillet and sauté until lightly brown, about five minutes. Remove the meat to paper towels to drain. Repeat with the remaining meat.

  3. In the drippings left in the skillet, sauté the onion, garlic, and celery, stirring occasionally, until soft, about five minutes. Add the curry powder, stock, carrots, cauliflower, and reserved meat to the skillet. Reduce the heat to low, cover, and simmer until the cauliflower is just tender, 20 to 30 minutes.

  4. Meanwhile, in a large saucepan over high heat, cook the basmati rice following the package directions. Transfer the cooked rice to a large, heated serving bowl. Spoon the curry over the rice and serve immediately.