Curried Rice Salad

Ingredients

• 1 cup basmati rice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 1½ tablespoons curry powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ cup frozen peas
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• ½ cup plain whole-milk yogurt
• ¼ cup pistachios, chopped or almonds, sliced
• ⅓ cup fresh mint leaves

Directions

• Heat oil and butter in a large skillet with a fitted lid over medium heat. Once hot, add the onion and cook 6 to 7 minutes, until soft.
• Stir in garlic, curry powder, salt, and pepper; cook 1 to 2 minutes, stirring often, until fragrant. Add rice and stir to coat. Press into a single layer and cook 2 minutes, stirring only occasionally, until golden and toasted.
• Stir in 2 cups of water, cover, and reduce heat to medium-low. Cook 15 to 17 minutes, until rice is tender and soaks up liquid. Stir in peas, remove from heat, cover, and let steam for 5 minutes. Stir in orange zest and juice.
• Spread yogurt on a serving platter and spoon rice mixture overtop. Garnish with chopped nuts, fresh mint, and orange wedges, if desired.