Curried Spam Pilaf
"An interesting meal using shelf stable ingredients, that was written for a solo meal but could be expanded to feed a family."
photo by Bill Hilbrich
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
1
ingredients
- 1⁄2 cup Spam, diced
- 1⁄3 cup onion, diced
- 1 (7 ounce) can mushrooms, and the liquid
- 1⁄3 cup chicken broth
- 1⁄3 cup raw rice
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon curry powder
directions
- Add the olive oil and the butter to a hot 12 inch frying pan, that has a tight fitting lid, and sir until melted.
- Add the onion and saute until transparent, followed by the drained mushrooms and continue to saute the mixture.
- Add the curry powder and spam and when the spam starts to brown, add the rice and stir until all the grains are covered in the oil/butter.
- Add enough chicken broth to the liquid from the mushroom can to bring the total to 2/3 cup of liquid, pour into the pan.
- Put on the cover, lower the heat to the minimum flame and let sit for 15 minutes.
- Turn off the heat DO NOT PEEK and allow to sit for an additional 15 minutes.
- Taste and adjust the flavors with the pepper.
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Reviews
-
I am making this again today and realized I never rated it.My whole family loves it.It is quick tasty and easy to throw together after work and al in one pan.Thanks for posting. -
This recipe is a MUST for every single person! I love the fact that it uses shelf-stable ingredients and only ONE pan! Yeah! One top of all these perks, it tastes wonderful and is easy to make. Definetely a keeper. Thanks! -
I really liked the flavors in this! I was looking for something different to do with rice, and glad I tried this one. My kids were unsure of trying Spam, but they ate the whole thing! (I tripled the recipe except for the mushrooms and used a whole can of Spam.) The directions were very, very clear & easy to follow. This is a keeper for my family! Thanks, Bill! :)
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.