Subject: RECIPE: Curried rice
From: [email-masked] (Jeffrey Mogul)
Date: 5 Feb 88 06:16:39 GMT
Newsgroups: alt.gourmand

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.RH MOD.RECIPES-SOURCE CURRIED-RICE M "3 Nov 87" 1988
.RZ "CURRIED RICE" "Baked rice with a mild curry flavor"
This is a slight modification of the ``Riz a l'Indienne'' from the
.I 60-Minute Gourmet
(Pierre Franey).
It's more French than Indian, and goes well with, say, saut\z\(aaeed chicken
in cream.
.IH "4 servings"
.IG "2\(12 Tbsp" "butter" "40 g"
.IG "1 cup" "chopped onion" "150 g"
.IG "\(14 tsp" "minced garlic" "1 ml"
.IG "1 cup" "rice" "200 g"
.IG "1 Tbsp" "curry powder," "15 ml"
vary amount to taste.
.IG "1\(12 cups" "chicken broth," "400 ml"
(or chicken bouillon, or water)
.IG "2 sprigs" "parsley"
.IG "1" "bay leaf"
.PH
.SK 1
Preheat oven to 
.TE 400 205 .
.SK 2
Obtain casserole or heavy ovenproof saucepan with a close-fitting lid.
.SK 3
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.
.SK 4
Add the rice and stir until well-coated with butter.
.SK 5
Add the curry powder and stir until well-blended.
.SK 6
Add the broth and stir to make sure there are no lumps.
.SK 7
Add the parsley and bay leaf on top.
.SK 8
Cover and bake in the oven for 17 minutes (Franey says
.I exactly
17 minutes, but basically ``cook until done.'')
.SK 9
Discard parsley and bay leaf, and stir in remaining butter.
.NX
This basic recipe may be varied by modifying quantities (for example,
less onion) or adding ingredients (for example, pine nuts or apple
chunks).
.SH RATING
.I Difficulty:
easy
.I Time:
15 minutes preparation, 25 minutes cooking.
.I Precision:
Measure the rice and broth.
.WR
Jeffrey Mogul
Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA
[email-masked]	decwrl!mogul