Curried Rice Recipe
I’ve been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.—Bess Placha, Chicago, Illinois
- 1-1/2 cups uncooked long grain rice
- 1 medium onion, chopped
- 3 tablespoons butter
- 3 cups chicken broth
- 3/4 teaspoon each dried basil, marjoram, thyme and sage
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1. In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender. Yield: 7 servings.
3/4 cup equals 204 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 626 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.
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