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Baked Rice With A Mild Curry Flavor
2 1/2 Tbsp. butter
1 c. chopped onion
1/4 tsp. minced garlic
1 c. rice
1 Tbsp. curry powder, vary amount to taste.
1 1/2 c. chicken broth, (or chicken bouillon, or water)
2 sprigs parsley
1 bay leaf
Preheat oven to 400 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 (or until until done) . Discard parsley and bay leaf, and stir in remaining butter. Makes 4 servings.
”America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.”
James Beard (1903-1985)
The letters VVSOP on a cognac bottle stand for - Very Very Superior Old Pale.
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