Curried Rice

----- Now You're Cooking! v4.20 [Meal-Master Export Format]

Title: Curried Rice
Categories: grains
Yield: 4 servings

2 1/2 ts butter
1 1/2 c chicken broth (or
1 c onion; chopped
1 bouillon
1/4 ts garlic; minced
1 water)
1 c rice
2 parsley sprigs
1 tb curry powder
1 bay leaf; vary to taste

Preheat oven to 400 degrees F. Obtain casserole or heavy ovenproof
saucepan with a close-fitting lid.

Over a burner on moderate heat, melt half the butter in the casserole
and cook the onion and garlic, stirring constantly, until the onion is
translucent.

Add the rice and stir until well-coated with butter. Add the curry
powder and stir until well-blended. Add the broth and stir to make
sure there are no lumps. Add the parsley and bay leaf on top.

Cover and bake in the oven for 17 minutes (Franey says exactly 17
minutes, but basically "cook until done.") Discard parsley and bay
leaf and stir in remaining butter.

NOTES:

* Baked rice with a mild curry flavor -- This is a slight
modification of the "Riz a l'Indienne" from the 60-Minute Gourmet
(Pierre Franey). It's more French than Indian, and goes well with,
say, sauteed chicken in cream.

* This basic recipe may be varied by modifying quantities (for
example, less onion) or adding ingredients (for example, pine nuts or
apple chunks).

: Difficulty: easy : Time: 15 minutes preparation, 25 minutes
cooking. : Precision: Measure the rice and broth.

: Jeffrey Mogul : Digital Equipment Corp., Western Research Lab, Palo
Alto, California, USA : mogul@decwrl.dec.com decwrl!mogul
: Copyright (C) 1986 USENET Community Trust


-----