Currant-and-Curried Rice
Ingredients
Instructions
Yield: 6 servings
Melt butter in a medium, heavy-bottomed saucepan. Saute the onion and currants until onion is translucent. Stir in the rice grains, curry powder, salt and pepper. Continue cooking until rice is light golden. Add the chicken stock and mix well. Heat to boiling, reduce heat to simmer, cover pan tightly and simmer for about 14 minutes without stirring or lifting the lid. Remove from heat and toss lightly with a fork before serving.
-Cincinnati Post
*serve with Chicken Normandy (Poultry)
Melt butter in a medium, heavy-bottomed saucepan. Saute the onion and currants until onion is translucent. Stir in the rice grains, curry powder, salt and pepper. Continue cooking until rice is light golden. Add the chicken stock and mix well. Heat to boiling, reduce heat to simmer, cover pan tightly and simmer for about 14 minutes without stirring or lifting the lid. Remove from heat and toss lightly with a fork before serving.
-Cincinnati Post
*serve with Chicken Normandy (Poultry)
Recipe Info
Views
683
Date
October 8, 2003
Categories
Rice Dish