Try this Curried Rice recipe, or contribute your own.
Suggest a better descriptionPreheat 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 lIndienne" from the 60-Minute Gourmet (Pierre Franey). Its 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 : mogul@decwrl.dec.com decwrl!mogul : Copyright (C) 1986 USENET Community Trust Posted to MM-Recipes Digest V4 #197 by "Gary Griffin"
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 226 | ||
Calories from Fat: 25 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.4mg | 2 % | |
Sodium 23.7mg | 1 % | |
Potassium 159.6mg | 4 % | |
Total Carbohydrate 45.5g | 13 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 42.7g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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