Saturday, February 10, 2007
Curried Rice
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). ------------- |
