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     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 : [email protected] decwrl!mogul
 : Copyright (C) 1986 USENET Community Trust


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