CURRIED-RICE(M)          USENET Cookbook          CURRIED-RICE(M)


     CURRIED-RICE - 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, sautéed chicken in

INGREDIENTS (4 servings)
     2 1/2 Tbsp
     1 cup     chopped onion
     1/4 tsp   minced garlic
     1 cup     rice
     1 Tbsp    curry powder, vary amount to taste.
     1 1/2 cups
               chicken broth, (or chicken bouillon, or water)
     2 sprigs  parsley
     1         bay leaf

          (1)  Preheat oven to 400 deg. F.

          (2)  Obtain casserole or heavy ovenproof saucepan with
               a close-fitting lid.

          (3)  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

          (4)  Add the rice and stir until well-coated with

          (5)  Add the curry powder and stir until well-blended.

          (6)  Add the broth and stir to make sure there are no

          (7)  Add the parsley and bay leaf on top.

          (8)  Cover and bake in the oven for 17 minutes (Franey
               says exactly 17 minutes, but basically "cook until

          (9)  Discard parsley and bay leaf, and stir in remain-
               ing butter.

     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     decwrl!mogul
     Path: decwrl!recipes
     From: moiram@tektronix (Moira Mallison)
     Subject: RECIPE: curried shrimp macaroni salad
     Date: 30 May 86 03:34:20 GMT
     Sender: recipes@decwrl.DEC.COM
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