• 1 ½ tsp canola oil
  • 1 Tbl mild curry powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 lb lean ground beef
  • 1 1/3 C forbidden rice, well rinsed
  • 2 C shredded carrots
  • 1 C frozen green peas
  • 3 C hot chicken broth
  • Fresh cilantro, chopped for garnish
  • Lemon wedges, for garnish


  1. Rinse rice in a pot or rice cooker, cover with water, swoosh around, then drain.
  2. Heat oil in a large, deep skillet over medium-high heat. Add curry powder, cumin, coriander, and cinnamon, stirring quickly to combine. Crumble in beef and cook, stirring with a wooden spoon to break up clumps, 3-4 minutes, until beef is browned. Stir in rice, carrots, and peas until combined.
  3. Add broth and bring to a boil. Cover skillet and reduce heat to low. Cook 16 minutes. Remove from heat, keep covered, and let stand 5 minutes, until all liquid is absorbed into the pilaf.
  4. Uncover and fluff pilaf with a fork. Sprinkle with cilantro and serve with lemon wedges.

Cooking Instructions:

  1. Cook 1 part forbidden rice in 2 parts water.
  2. Bring the water to a boil, cover the pot, reduce to a simmer and cook for 30 minutes.
  3. Still covered, remove the pot from the heat, let sit for 15 minutes, then fluff with a fork.